As I was walking through Meijer the other day, a stranger stopped me and asked if she could ask me a question. I assured her she could, but I didn’t know if I could help. Her question was whether I knew where to buy Red Hots…Boy, did I have an answer for her! “Do you know where Rossville is,” I asked? I just ‘happen’ to own Grandma’s Cupboard, and we just ‘happen’ to sell Red Hots. She was from Mulberry, which is only about 8 miles away, so hopefully I solved her problem.
Anyone that has looked for Red Hots has probably had the same frustration. They aren’t easy to come by, and when you do find them they are in these tiny little packages, so you have to buy several to get what you need. Another thing I’ve noticed is that the flavor isn’t as strong as the brand we sell at Grandma’s Cupboard.
Red Hots are a versatile food. You can suck on them as candy, make cooked apples (one of my new favorites that my BFF Julie taught me how to make) or melt them into desserts. Red Hot Applesauce Jello Salad was on the Hufford Sunday dinner table many times while I was growing up. (recipe below). It can be frozen in individual cups for a refreshing summer dessert, molded into a ring mold and serve cottage cheese in the middle (cool whip would be good, too), or just let it set up in a pretty serving dish. If you are serving multiple parties and have a lot left, I’ve even heard that you can re-melt the jello, pour it into a different bowl and let it reset. No one knows they are getting leftovers!
One thing is for sure. I’m never disappointed when Red Hot Applesauce Jello Salad is on the table. Try it for yourself:
Red Hot Applesauce Jello Salad
½ cup Red Hots (also known as Cinnamon Imperials)
1 ¾ cup Boiling Water
1 sm Box Cherry or Strawberry Jello (also available (in bulk) at Grandma’s Cupboard)
1 cup Applesauce
Directions: Dissolve red hots in boiling water. Stir in Jello. Cool. Stir in applesauce. Yeild: approx. 3 ½ cups Double the recipe for a nice size serving bowl or most ring molds.