Ingredients:
Peels and cores from 6-7 apples
2 cups granulated sugar
1-1/2 TB ground cinnamon
Dash of ground black pepper
Directions:
Place the peels and cores into a large saucepan or pot. Add enough cold water to cover the peels. Stir in the sugar, cinnamon and pepper. Bring to a boil over high heat. Reduce to medium and simmer, stirring occasionally for about 30 minutes.
Strain the solids from the syrup, return the syrup to the saucepan and simmer for another 20-25 minutes to reduce and thicken it. Remove from heat.
Allow to cool completely, then transfer to a jar with a lid. Store in the fridge for up to 3 weeks.
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