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Nutrition Facts
Serving Size 1 half-pints 1041g Recipe makes 5 half-pints)
Calories 1264
Calories from Fat 7		(0%)
Amount Per Serving		%DV
	Total Fat 0.8g	1%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 10mg		0%
Potassium 536mg		15%
Total Carbohydrate 328.6g		109%
	Dietary Fiber 11.9g	47%
	Sugars 311.4g
Protein 1.3g		2%
how is this calculated?

Cinnamon Apple Syrup from Peel

Recipe #395366 | 1½ hours | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: AmyR
Oct 19, 2009

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!

5 -6 half-pints (change servings and units)

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.