HOTS DEAD RECIPES

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RED HOT'S HOT APPLE CIDER RECIPE - FOOD.COM



Red Hot's Hot Apple Cider Recipe - Food.com image

Make and share this Red Hot's Hot Apple Cider recipe from Food.com.

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 12 serving(s)

Number Of Ingredients 2

2 quarts apple cider or 2 quarts apple juice
1/2 cup red-hot candies

Steps:

  • NOTE: You can find Red Hot's cinnamon candies usually in the candy isle of any grocery store, most come in a bag, they are located most of the time where the hard candies hang.
  • Best made in a large coffee pot (the big metal ones)
  • But you can use microwave or stove.
  • Slowly heat the apple cider and the red hots to melt the candies in juice, stirring occasionally to prevent sticking.
  • Best when served hot.

Nutrition Facts : Calories 1.6, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 22.4, CarbohydrateContent 0.5, FiberContent 0, SugarContent 0, ProteinContent 0

HOT & SWEET PICKLES | RECIPES | WW USA



Hot & sweet pickles | Recipes | WW USA image

It’s so easy to pickle your own cucumbers. This combination of spices is wonderful, but you can use whatever whole spices you like or have on hand, such as coriander seeds or fennel seeds. The pickles taste good even after 1?hour but, of course, get better with time. They are great for snacking, stuffing into sandwiches or burgers, or chopping up and mixing into tuna or egg salad to add a little zip.

Provided by WEIGHTWATCHERS.COM

Categories     

Total Time 745 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 8 servings

Number Of Ingredients 8

0.5 pound(s) Cucumber(s) ends trimmed, sliced into ¼-inch-thick rounds
0.333 cup(s) Apple cider vinegar
2 tsp Unpacked brown sugar
1 Tbsp Dill fresh, chopped
1 tsp Black pepper peppercorns
1 tsp Whole allspice berries
1 tsp Crushed red pepper flakes
1 tsp Kosher salt

Steps:

  • Place cucumbers in 16-oz mason jar. In small saucepan, bring vinegar and sugar to simmer over medium heat, stirring to dissolve sugar. Remove from heat. Add dill, peppercorns, allspice, crushed red pepper, and salt to saucepan and pour over cucumbers. Cover jar tightly, then shake to fully submerge cucumbers. Refrigerate for at least 12 hours and up to 2 weeks.
  • Serving size: 4 pickles

Nutrition Facts : Calories 10 kcal

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