Apple Sauce and Apple Vinegar

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.

Apples chopped for apple sauce before cooking

Apple Sauce


  • 15 pounds apples
  • 1-2 tablespoons cinnamon
  • 1/2 teaspoon salt
  • 1 cup water


  1. Peel, core, and chop the apples into large chunks, reserving the cores and peels for scrap vinegar.
  2. 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.
  3. Allow to cool and store in the fridge or freezer.

Apple scraps before sugar water is added to the jar
One week into fermentation
Apple cider vinegar after straining the apple scraps from the liquid

Apple Scrap Vinegar

  • Servings: 1-2 quarts
  • Print


  • apple scraps (cores and skins)
  • 4 cups water
  • 1/4 cup sugar


  1. Put the apple scraps in a large glass jar.
  2. 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.
  3. Make more sugar water if the apple scraps are not fully covered.
  4. Weigh down the apples so they are not exposed over the liquid with a fermentation glass weigh or a small glass jar.
  5. Cover the jar with a towel or fabric and allow to ferment for 1-2 weeks until bubbles stop forming.
  6. Once the bubbles stop forming, strain the apple scraps (they are compostable).
  7. Return the apple/sugar liquid to the jar and cover with a cloth or fabric.
  8. Allow the liquid to ferment for 4-8 weeks until sour to your liking.