Ingredients for Cinnamon Apple Syrup From Peel
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How to Make Cinnamon Apple Syrup From Peel
- Combine 4 cups apple peels, 2 cups water, 1 cup granulated sugar, and 2 tablespoons ground cinnamon in a large stockpot.
- Bring the mixture to a rolling boil over high heat.
- Reduce heat to medium-low and simmer for 45-60 minutes, or until the apple peels have softened and lost their bright color, stirring occasionally.
- Carefully remove the softened apple peels using tongs or a slotted spoon.
- Continue to simmer the syrup over medium-low heat for another 30-45 minutes, or until the mixture has reduced by half and thickened to your desired consistency.
- To test the consistency, dip a spoon into the syrup, let it cool slightly, then run your finger across the back of the spoon. If the syrup forms a thin line that doesn't immediately run back together, it's ready.
- Remove from heat and let the syrup cool completely before storing.
- Store in sterilized jars in the refrigerator for up to 2 weeks, or can for longer storage (following proper canning procedures).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
1310g
Fat
0g
Carbs
116g