Recipe courtesy of Edon Waycott
Show: Emeril Live
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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Belgian Waffles with Homemade Cinnamon Sugar Butter and Sauteed Cider Apples

Recipe courtesy of Bobby Flay

Homemade Compound Butter

Homemade Grilled Applesauce with Caraway

Recipe courtesy of Michael Symon

Homemade Instant Pancake Mix and Blueberry Syrup

Recipe courtesy of Nigella Lawson

Sally Lunn French Toast with Homemade Apple Butter and Salted Caramel Whipped Cream

Recipe courtesy of Bobby Flay

Apple Chimichangas

Recipe courtesy of Ingrid Hoffmann

Sunny's Cranberry, Apple and Fig Streusel Tart

Recipe courtesy of Sunny Anderson

Seasonal Fruit and Melon Kabobs with Fiery Chile Sauce

Matty's Wacky Apple

Recipe courtesy of Matt Selby

On TV

So Much Pretty Food Here