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photo of a jar of apple peel syrup on a brown rustic background with a bear shaped pancake in the corner

Homemade cinnamon apple peel pancake syrup

5 from 10 votes
It's Apple season! Homemade cinnamon apple peel pancake syrup costs pennies to make and adds so much flavor to our recipes.
Print Recipe
Prep Time:10 minutes
Cook Time:1 hour
Total Time:1 hour 10 minutes

Ingredients

  • apple peels and scraps
  • sugar
  • cinnamon sticks or ground cinnamon

Instructions

  • Reserve your apple peels and scraps and place in a stockpot. 

    Cover your apple scraps with water, leaving one inch of water above the apples.

    Add four cinnamon sticks or a tablespoon of ground cinnamon.

    Bring the pot to boil, and then reduce temperature to low to allow the liquid to simmer and let the liquid reduce for one hour.

    Once the liquid has been simmering for an hour, remove it from heat and when cooled - strain the liquid from the apple scrap. Use apple scraps to blend up some apple syrup.

    Measure your liquid and return to your stockpot.

    Here you want to add ½ the amount of liquid in sugar + half a cup.

    For example)

    If you have two cups of liquid, add 1.5 cups of sugar
    If you have three cups of liquid, add 2 cups of sugar
    If you have four cups of liquid, add 2.5 cups of sugar
    If you have five cups of liquid, add 3 cups of sugar
    Turn temperature to med-high until liquid starts to bubble. Watch closely to ensure water doesn't boil over, but you want to keep the temperature high as possible without your water boiling over.

    Stir and watch closely for ten minutes.

    From here, pour the syrup into a mason jar. It may still be a bit runny. Once cooled, it should thicken up.

    Store in an airtight container and in the fridge.

    Use within one month. 

Notes

Use within one month. 
Freezes well.

Nutrition

Serving: 1g | Calories: 85kcal
Course: Autumn
Cuisine: American
Keyword: homemade apple peel pancake syrup, how to use apple scraps
Calories: 85kcal
Author: sarah