| Peel and Core Apples |
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Peel and core apples, reserving peels and cores.
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3 |
lbs |
McIntosh apples |
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| Extract of Peels and Cores |
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- Bring to boil in med saucepan, med-high heat.
- Reduce to med, cover, cook.
- Mash occasionally with potato masher.
- Until deep pink and cores have broken down, 15 min.
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reserved peels and cores |
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1 |
c |
water |
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| Applesauce |
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- Place apple quarters in large saucepan.
- Bring to boil over med-high.
- Reduce to med, cover ancd cook, stirring occasionally.
- Until soft and about half of apples have broken down, 15 min.
- Mash with potato masher to desired consistency.
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reserved apples, cut into quarters |
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1/4 |
c |
sugar, plus extra to taste |
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1/2 |
c |
water |
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1 |
pinch |
salt |
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1 |
pinch |
ground cinnamon (optional) |
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| Return Peel and Core Juice |
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- Strain and press peel and core mixture through fine mesh strainer into applesauce.
- Discard peel and core solids.
- Stir to combine.
- Sweeten with extra sugar to taste.
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| Serve |
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- Serve warm, room temp, or chilled.
- Refrigerate up to 1 week.
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