Applesauce Cinnamon Jello is a delicious combination of cherry jello, applesauce, and cinnamon imperials. This jello is the perfect accompaniment for roasted turkey or ham.
This post was originally published in October 2018 and has been updated.
Applesauce Cinnamon Jello
Applesauce Cinnamon Jello is one of those recipes that conjures up holiday memories for me. We always had this jello on our Thanksgiving table - and as a child, I preferred it over cranberry sauce.
It's wonderfully sweet and balances all of the heavy, rich side dishes. This jello pairs wonderfully with turkey and ham but is delicious with chicken or pork as well.
Melted cinnamon imperials infuse the jello and applesauce with the most delicious flavor. It only takes minutes to mix together this jello salad, but it does require time to chill and set. So this jello is ideal as a make-ahead dish.
- Applesauce - I use plain applesauce. Both sweetened and unsweetened work great in this recipe.
- Cinnamon imperials - These are typically found in the baking section at the supermarket, near the cake and cookie decoration. If you can't find imperials, cinnamon red hot candies can also be used.
- Cherry jello - Both sweetened and sugar-free varieties can be used. You will need one 3.0-ounce package of sweetened jello or one 0.3-ounce package of sugar-free.
See the recipe card for complete instructions and ingredient amounts.
- Add the jello to a heat-proof bowl.
- In a small saucepan, combine the water and cinnamon candies. Heat to a gentle boil, stirring until the candies are completely dissolved.
- Gently pour the hot liquid over the jello, whisking together until the jello is fully dissolved.
- Stir in the applesauce until fully combined.
- Transfer the mixture to a serving bowl and transfer it to the refrigerator uncovered for 6-8 hours or until it is set.
It is important not to cover the jello until it is cool. The steam from the warm jello needs to escape so that it doesn't form condensation on top of the jello. Once cool, cover the bowl with plastic wrap and store it in the refrigerator.
This recipe can easily be doubled and it keeps well in the refrigerator for several days. This recipe takes only minutes to make but does need to chill for 6-8 hours until firm.
I've made this with sweetened applesauce and jello and also with unsweetened applesauce and sugar-free jello. It's equally delicious both ways.
This dish always takes the place of cranberry sauce on my Thanksgiving table. While this jello has a very festive appearance, it is equally delicious all year long.
- Serve alongside turkey or chicken, ham, or pork.
- Add this jello to a panini layered with leftover Thanksgiving turkey and dressing.
- Serve as a light dessert.
Saucepan set | Mixing bowl set | Balloon whisk
More salad recipes to try
Applesauce Cinnamon Jello
- ¼ cup cinnamon imperials
- 1 cup boiling water
- 1 3-ounce box cherry jello (or 1 0.3-ounce box of sugar-free jello)
- 2 cups applesauce
- Add the jello to a heat-proof mixing bowl. Set aside.
- In a small saucepan, add the water and cinnamon candies. Bring to a gentle boil, stirring to ensure the candies fully dissolve. Pour the boiling water mixture over the jello. Stir constantly until the jello is fully dissolved. Fold in the applesauce and mix thoroughly.
- Gently, pour jello mixture into a serving bowl. Refrigerate uncovered until cool. Then, cover the bowl with plastic wrap and keep refrigerated. Jello will keep for several days.
- Both sweetened and unsweetened applesauce can be used.
- If you can't find cinnamon imperials, cinnamon red hot candies can be used.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.