When the house is filled with the sweet smell of cinnamon, it’s a sure sign the holidays have arrived. This signature flavor of the season can add warmth and nostalgia to everything from traditional baked goods to vegetable sides and cocktails.
“Everyone loves cinnamon in classic desserts like apple pie, but this spice is so versatile, it can be used in countless sweet and savory dishes,” said Chef Kevan Vetter of the McCormick Kitchens. “For the perfect seasonal side dish, you can toss carrots cooked in a slow cooker with a cinnamon-sugar glaze. Or, add cinnamon sticks to a festive drink, like holiday sangria.”
Try these recipes to showcase that pure cinnamon flavor from cocktail hour to dessert. For more recipes and tips, check out McCormick.com and visit McCormick Spice on Facebook and Pinterest.
Caramel Apple Slab Pie
Prep time: 25 minutes Cook time: 40 minutes Servings: 16
2 packages (14.1 ounces each) refrigerated pie crusts
(4 crusts), divided
1 1/2 cups sugar
1/4 cup cornstarch
1 tablespoon McCormick Ground Cinnamon
8 cups thinly sliced and peeled Honey Crisp apples
(about 8 apples)
1 cup caramel topping, divided
Preheat oven to 400°F. Bring crusts to room temperature
according to package directions.
Unroll pie crusts. Line bottom and sides of 13×9-inch glass
baking dish with 2 pie crusts. Press seams of overlapping
crusts in middle of baking dish together to seal.
Mix sugar, cornstarch and cinnamon in large bowl. Add
apples; toss to coat well. Spoon into pie crust. Drizzle with
3/4 cup caramel topping. Top with remaining 2 crusts. Pinch
edges of top and bottom crusts together to seal. Cut small
slits in top crust.
Bake 35 to 40 minutes or until crust is golden brown and
filling is bubbly. Cool on wire rack. Drizzle with remaining
1/4 cup caramel topping to serve.
Slow Cooker Cinnamon Sugar Glazed Carrots
Prep time: 5 minutes Cook time: 3-4 hours Servings: 8
2 pounds baby carrots
2 tablespoons butter, melted
1/2 cup firmly packed brown sugar
1 1/2 teaspoons McCormick Ground
1/2 teaspoon McCormick Ground
1/2 teaspoon salt
Spray inside of 4-quart slow cooker with
no stick cooking spray. Add carrots and
melted butter; toss to coat. Cover.
Cook on high 3 to 4 hours or until tender.
Meanwhile, mix brown sugar, cinna-
mon, ginger and salt in small bowl until
well blended. Toss cooked carrots with
brown sugar mixture in slow cooker just
Tip: Keep cooked carrots in slow cooker
when transporting to a party. Bring
brown sugar mixture in small resealable
plastic bag. For best results, toss carrots
with brown sugar mixture just before
Spiced Cranberry Sangria
Prep time: 10 minutes Servings: 6
16 McCormick Gourmet Whole Cloves
1 bottle (750 milliliters) sweet white wine,
such as Moscato or Riesling
3 cups cranberry juice
1 cup fresh cranberries
1/4 cup orange-flavored liqueur, such as
2 McCormick Gourmet Cinnamon Sticks
1 tablespoon McCormick Pure Vanilla
Cut orange into 8 wedges. Press 2 cloves into
each wedge. Set aside.
Mix wine, cranberry juice, cranberries, liqueur,
cinnamon sticks and vanilla in large pitcher until
well blended. Add orange wedges.
Refrigerate 3 hours or until ready to serve.
Serve in ice-filled glasses, if desired.
Tip: If transporting Spiced Cranberry Sangria
to a party, prepare recipe without adding the
wine. Take the spiced cranberry juice in a clean,
portable tightly covered beverage container
leaving enough room for the wine. Then pour
the bottle of wine into the container at the party.
Serve and enjoy!