Cinnamon Apple Syrup From Peel Recipe

Transform leftover apple peels into a delicious and aromatic cinnamon apple syrup! This recipe uses tart apples like Cortland or Winesap for the perfect balance of sweetness and tang. Perfect for drizzling over pancakes, waffles, or even ice cream, this syrup is a fall and winter must-have. The warm, comforting aroma of cinnamon will fill your kitchen as it simmers, creating a cozy atmosphere. Don't waste those apple peels – turn them into a family favorite!

Prep Time 15 mins
Cook Time 90 mins
Calories 1346.9 kcal
Protein 3g
Rating 5.0 (2 Reviews)
Cinnamon Apple Syrup From Peel 20

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cinnamon Apple Syrup From Peel

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How to Make Cinnamon Apple Syrup From Peel

  1. Combine 4 cups apple peels, 2 cups water, 1 cup granulated sugar, and 2 tablespoons ground cinnamon in a large stockpot.
  2. Bring the mixture to a rolling boil over high heat.
  3. 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.
  4. Carefully remove the softened apple peels using tongs or a slotted spoon.
  5. 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.
  6. 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.
  7. Remove from heat and let the syrup cool completely before storing.
  8. 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