Apple Peel Syrup

When you make cider or sauce, you always end up with a mountain of peels and cores. Instead of tossing them to the compost right away, turn them into this amber-colored syrup that tastes like apple pie in liquid form!

Ingredients

• Peels and cores from 8 to10 apples

• 4 cups water

• 1 cup sugar (brown sugar gives a deeper flavor)

• ½ teaspoon cinnamon or a cinnamon stick

• Optional: a few whole cloves or a strip of lemon peel

  
  

Method

1. In a large pot, cover the apple peels, cores, cloves, and cinnamon sticks with water. Bring to a boil.

2. Reduce heat and simmer for 20 minutes.

3. Strain and discard the solids.

4. Measure the liquid, and for every 2 cups of liquid, add 1 cup of sugar.

5. Return to the pot with the cloves and cinnamon. Simmer gently for 30–40 minutes until slightly thickened.

6. Cool and bottle. Store in the refrigerator.

   
   

Drizzle it over pancakes, yogurt, or warm biscuits, or add a splash to hot tea or cider. It’s what our grandparents called “waste not, want not.”

Cold Drink: Pour a few tablespoons of the syrup into a glass, top with cold flat or sparkling water, stir, and serve over ice. Adjust to taste. Multiply the amount to make a full pitcher.

Hot Drink (our suggestion): Add a couple of tablespoons of syrup to a kettle with two cloves, a knob of fresh ginger, a cinnamon stick, and green tea leaves. Top with water, bring to a boil for a few minutes, and serve warm.