Adapted from the recipe in Cook’s Illustrated, shared by My Saratoga Kitchen Table
Makes 4 cups
*Ingredients currently available at the farmers’ market
- 3 pounds McIntosh apples*, peeled and cored, peels and cores reserved
- 1 ½ cups water
- ¼ cup maple syrup*, plus extra to taste
- Pinch of ground cinnamon
- Pinch of cardamom
- Bring reserved peels and cores and 1 cup of water to boil in saucepan over medium-high heat. Reduce heat to medium, cover and cook, mashing occasionally with potato masher, until mixture is deep pink, and cores have broken down, about 15 minutes.
- While peels and cores cook, cut apples into quarters and place in large saucepan. Add maple syrup, cinnamon, cardamom, and remaining ½ cup water and bring to boil over medium-high heat. Reduce heat to medium, cover and cook, stirring occasionally with rubber spatula until all apples are soft and about half are completely broken down, about 15 minutes. Using potato masher, mash apples to desired consistency.
- Transfer peel and core mixture to fine mesh strainer set over saucepan of mashed apple mixture. Using rubber spatula, stir and press peel and core mixture to extract pulp, discard solids. Stir to combine. Sweeten with extra syrup to taste.
Note: If you can, find Boiled Cider and add ¼ cup to boost the apple flavor.