I have a question about the recipe "Roasted Apple Butter" from Carey Nershi. Will cooking the apples with peels and cores leave a bitter aftertaste? I just made applesauce with a foodmill and it has a bitter aftertaste. Is that from the skins/cores? Would it be less noticeable if I roasted the apples instead of simmered (such as this recipe suggests)? Or would it be best to remove the core/seeds from the apples first?