Cinnamon Apple Syrup from Peel
This is a yummy way to use up apple peels. I like to cook apples during the fall to freeze for a winter side dish. I always hated throwing away the peelings. I modified a recipe that I found online until I got a consistancy and flavor that I am happy with. I enjoy using tart apples like Cortland or Winesap. My whole family loves this syrup. It is especially tasty when poured over Cinnamon Pecan Pancakes :) I love to have this simmering on the stove, it makes the house smell wonderful!
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READY IN: 1hr 30mins
YIELD: 5-6 half-pints
UNITS: US
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DIRECTIONS
- Bring all four ingredients to a boil in a large stockpot. Stir until sugar dissolves.
- Reduce heat to medium and simmer until peels lose their bright color. (Approximately 10 minutes.).
- Remove apple peels with tongs or a slotted spoon.
- Continue simmering until mixture has reduced by half. Test consistency by dipping a spoon into the mixture and then rubbing your finger across it. You will be able to tell when it has thickened. Cooking time will vary.
- You may can this in sterile jars or let it cool and keep in the refrigerator.
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