The three products I will show you how to make, which cumulatively utilizes the whole apple are:
1. apple sauce
2. scrap apple vinegar
3. apple shrub
I have a box of ‘second’ apples that I bought for $10 at a farmers market. Since I have all these apples, I am going to show you how to use them all up! The three ways I plan to use these apples is for apple sauce, apple cider vinegar, and spiced apple shrub.
- 15 pounds apples
- 1-2 tablespoons cinnamon
- 1/2 teaspoon salt
- 1 cup water
- Peel, core, and chop the apples into large chunks, reserving the cores and peels for scrap vinegar.
- Add the apples to a large pot with the water, cinnamon and salt. Cook over medium, or medium low heat for 2-3 hours until the the consistency is to your liking.
- Allow to cool and store in the fridge or freezer.
Apple Scrap Vinegar
- apple scraps (cores and skins)
- 4 cups water
- 1/4 cup sugar
- Put the apple scraps in a large glass jar.
- Make a mixture of 4 cups of water and 1/4 cup of sugar. Dissolve the sugar, and add the sugar mixture to the space between the apple scraps in the jar.
- Make more sugar water if the apple scraps are not fully covered.
- Weigh down the apples so they are not exposed over the liquid with a fermentation glass weigh or a small glass jar.
- Cover the jar with a towel or fabric and allow to ferment for 1-2 weeks until bubbles stop forming.
- Once the bubbles stop forming, strain the apple scraps (they are compostable).
- Return the apple/sugar liquid to the jar and cover with a cloth or fabric.
- Allow the liquid to ferment for 4-8 weeks until sour to your liking.
- 1 cup vinegar
- 2/3 cup sugar
- 1 cup grated apple
- 1 cinnamon stick
- 1 inch chunk of ginger
- Combine all ingredient in a glass jar with a lid. Seal the lid. Mix well.
- Allow the mixture to sit for 5-7 days.
- Strain the grated apples from the liquid. Store the vinegar mixture in the refrigerator.
- Use the shrub as a vinegar tonic drink or in cocktails.