I had this family friend who was like a grandma to me, Estelle, who made the best applesauce I have ever tasted. Seriously, if she had ever decided to turn it into a shelf stable product she would have Mott’s out of business in a week. I will make it soon and show you how to as well! I have made it a few times but I always felt bad throwing out the apple peels they contain loads of nutritional benefits such as Vitamin C and antioxidants and according to Rui Hai Liu, the Cornell associate professor of food science, apple peels help combat cancer! Definitely not throwing that away.
I was playing around in the kitchen with them for a bit and came up with this tasty recipe. I don’t have definitive measurements I base it all on personal preference.
Start with an apple, doesn’t matter what kind. A word of advice though, I have had the best experience with green apple varieties such as Pippin and Granny Smith because the tartness compliments the sugar you will add quite nicely. I used Granny Smith this time. Start by peeling your apple using a regular carrot peeler works quite nicely. For those comfortable enough, try using a paring knife because you can get a closer peel. However, leaving a little extra meat on the peel is quite tasty as well! Again, this is all based on your own taste.
In a medium sized skillet put a LIGHT drizzle of Canola oil – just enough to coat the bottom. Swirl it around in your pan. Turn on the heat to medium.
After you peel your apples, pop em in the pan.
It doesn’t matter what size your peels are, I do a variety of small and large pieces.