Cinnamon Apple Syrup from Peel |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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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! Ingredients:
6 cups water |
6 1/2 cups sugar |
cinnamon |
18 apples, worth of peelings |
Directions:
1. Bring all four ingredients to a boil in a large stockpot. Stir until sugar dissolves.
2. Reduce heat to medium and simmer until peels lose their bright color. (Approximately 10 minutes.).
3. Remove apple peels with tongs or a slotted spoon.
4. 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.
5. You may can this in sterile jars or let it cool and keep in the refrigerator.
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