My grandmothers Scotch-Irish-German sensibility never let her waste anything. Apple skins have lots of flavor and also tannins, which give that little “bite” to an apple’s flavor. I think she’s right—it’d be a shame to throw that away. (The wine is my improvement to her recipe. She used a combination of apple juice and water.) Try this drizzled on any fresh fruit or over a creamy blue cheese served with fresh sliced apples. The syrup stores almost indefinitely.
COMBINE THE WINE and sugar in a heavy saucepan, and bring to a simmer, stirring to dissolve the sugar. Add the peels and cinnamon, and continue to simmer uncovered until the syrup is thickened, about 15 minutes. Let the syrup cool for safety while pouring, then pour it through a strainer, pressing down on the solids. Refrigerate in a tightly sealed jar.
© 2004 John Ash. All rights reserved.