If preparing apple pudding or apple fritters, for example, rinse the discarded skins and cores and boil them in 2–3 glasses of water with a vershok of stick cinnamon. Strain and add ½ glass each sugar and cranberry water. Boil thoroughly and thicken with ½ spoon potato flour, mixed with cold water. Bring to a boil and serve. Strain the sauce, if lumpy.