Rosy Apple Syrup

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.