Recipe courtesy of Edon Waycott
Yield:
1 1/2 cups
Level:
Easy

Ingredients

  • 2 pounds underripe Granny Smith apples, washed and cut into eighths (not peeled or cored)
  • 4 cups water

Directions

In a large saucepan, over high heat, bring the apples and water to a boil. Reduce the heat to medium and simmer for 20 minutes or until tender. Remove from the heat and cool. Line a large bowl with dampened cheesecloth. Pour the pulp and juice through the cheesecloth. Gather the corners of the cheesecloth, and tie in a knot. Suspend from a cabinet knob or handle and allow to drip into a bowl overnight. The next day, measure the apple juice and pour into a large pot. Bring the liquid to a boil over high heat and cook until reduced by half. Refrigerate and use within 4 days or pour into containers and freeze for up to 6 months.

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