4 Ways to Use All Those Apple Peels
By Lynn Andriani
You've gone apple picking, made pie and applesauce, and now you're stuck with a mountain of peels. Here's what to do with them (besides toss them in the compost pile), in order of least to most complicated.
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Simmer it for scent.
Skip the honey and lemon juice, and make your own autumn air freshener: Put them in a pot of water, add some cinnamon and simmer on the stove (refill the water if it evaporates).
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Brew apple tea.
Follow this simple recipe, which consists of peels, cinnamon, honey and lemon juice.
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Jar some apple jelly.
This will take a few hours, but the sweet and tart jelly makes a lovely fall hostess gift. You'll need the peels and cores from 15 to 20 medium-sized, tart apples; a box of dry pectin; and lots of sugar. Here's a recipe.
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Make apple dirt.
Peter George, executive chef of 360 the Restaurant in Toronto, uses this sweet mixture as a rub for chicken, turkey or fish such as salmon, pike or halibut. You can also sprinkle it in Thanksgiving stuffing, or add it to stuffed pork loin. Here's how: place about a cup and a half of peels on a baking sheet and cook in a 250-degree oven for an hour or two, until golden brown and crispy. Grind them to a powder with a mortar and pestle, mix them with 4 teaspoons of cinnamon and a quarter cup of sugar, then grind again.
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