I was lured into making this because all the recipes for it and its ilk said "hint" of cinnamon, and that the red hot flavor went away leaving a light flavor and pretty color. I actually found it to be pretty darned cinnamon-y, which is not typically to my taste. Other folks seem to like it, but if I make it again, I'd definitely only can it in little jars: it's not a daily sandwich-making staple. More of an "over-some-goat-cheese-or-cream cheese-on-a-cracker-as-an hors doevres" kind of thing.
Original recipe from Taste of Home.