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10 Uses for Apple Scraps. To help stretch your food budget, it is really helpful to use every part of the food you buy. This includes apple cores, scraps and peelings that you might otherwise throw away. Check out these 10 Ways to Use Apple Scraps and give a second life to those peelings! As an Amazon affiliate, I earn from qualifying purchases.
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Save those cores and peels from fall apple pie-making and create a delicious jelly that's easy to make, and tasty on a peanut butter sandwich, or spread on warm toast with butter. This recipe uses no pectin—the pectin in the scraps, cores, and peels combined with lemon juice will set this jelly nicely.
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6. Smoothies. Blend in with your smoothies for an added dose of fiber! 7. Oatmeal. Save and freeze the peels; chop and add to oatmeal or blend before adding. 8. Pectin. Apple peels and cores are rich with natural pectin!
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Zoe Malin. Think past just people, and donate your apple scraps to a local farm or nature center. Most places will happily to accept your leftovers as feed for the herds, however the seeds aren't good for certain animals, so always check first. People too often just chuck their cores into the woods and tell themselves that some squirrel or deer.
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Well, if you have leftover apple peels, consider adding them to your favorite wine recipe. You could end up with a new and inexpensive favorite. 9. Hard Cider. Many people use apple season as a way to make delicious apple cider. Hard cider is an adult favorite and can be made fresh easily during apple season.
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If you save those apples cores and peels, you can turn them into jams later. To try out this recipe: Boil the cores until they are mushy, strain the mixture, add 1/2 cup sugar and 1 tablespoon of lemon juice, then cook on high heat until the jam reaches a gel-like consistency to get the best results. The end product is a delicious jam that can.
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In a large pot, cover the skin, cores, few cloves and cinnamon sticks with water and bring to a boil. Reduce and simmer for 20 minutes. Drain discarding the apple peel and cores. Measure the liquid and add sugar to the ratio 2 cup water - 1 cup sugar. Return to the pot with the cloves and cinnamon and simmer for 30-40 minutes.
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They're still cherished for cider, dried snacks, baking and especially eating out of hand. Most of the common uses for apples involve leaving a seedy core when you're done, either a single one from eating your apple or a huge stack after holiday baking. Those cores actually have more ingenious uses around the house than you might realize. Those.
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Apple Syrup. To make a fresh apple syrup, boil peels and cores in water, reducing liquid to intensify the flavor. Strain out apple solids and compost. Measure the remaining water, add an equal amount brown sugar to pot with liquid, and simmer until dissolved. Remove from heat and store chilled in an airtight container for up to a month.
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Add the apple peels to a large pot and pour the sugar over them. Add the cinnamon sticks, cloves, star anise, and orange slices to the pot. You can fill them into a loose tea bag to make them easier to remove later. Cover the ingredients with water and let simmer on medium heat, uncovered, for about one hour.
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Combine the peels and cores of 5 apples, 4 cups of water, 2 whole cloves, 1 cinnamon stick, and 2 tablespoons of maple syrup (or to taste) in a saucepan. Bring the mixture to a boil and simmer on medium-low for an hour. 3) Apple scrap jelly. Apple scrap jelly requires very few ingredients and is delicious in both sweet and savory dishes.
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In a saucepan, bring 4 cups of apple peels and cores and 5 cups of water to a boil. Then, reduce the heat and simmer, uncovered for 20 minutes. Pour through a jelly bag to strain. Measure the juice and return 2 cups of juice to the saucepan. Add 1 1/2 cups of sugar and 1 tablespoon of lemon juice.
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Get more ideas and tips from our Test Kitchen: http://ow.ly/nJ9hZDon't throw those apple cores away! Here's a simple way to use their sweet, crisp flavor.Don.
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Without an Apple Corer. If you don't have an apple corer, we don't recommend wasting time digging out the core with a paring knife. Here's a better way: 1. Peel apple around top and bottom, then peel remainder of apple in wide vertical strips. 2. Cut into quarters, then cut away core from each wedge.
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Make the simple syrup: Pour the apple liquid back into the saucepan (you should have about 1 cup). Add the sugar and return the pan to the stove over medium-high heat. Bring to a simmer and cook, stirring, until the sugar is dissolved, and the liquid gets slightly thicker but still quite pourable, about 5 minutes.
Learn what to do with apple cores, peels and seeds with these 13 ideas
To make crunchy apple skin chips in the oven, preheat to 300 degrees Fahrenheit and place the apple peels on a lined baking sheet. Season with a dash of cinnamon or get creative with your favorite.
