This recipe has become my go-to followup whenever I make applesauce: the peeled slices go into the sauce, and everything else goes to tea. Feel free to play around with this recipe depending on what you like or have on hand. Don't like cinnamon? Leave it out! Only have ground cinnamon? Sprinkle some in at the end, instead of steeping the cinnamon stick. Add a squeeze of lemon juice, use honey or maple syrup instead of brown sugar, add more (or less) clove, add allspice, or cook the tea for less or more time. —Micki Balder
The peels and cores of 5 apples
2 1/2 tablespoons
In This Recipe
Place the apple peels and cores, water, and brown sugar in a medium saucepan. Bring to a full boil, then reduce to a simmer/low boil and add the cloves. Let simmer for one hour.
After one hour, turn off the heat, add the cinnamon stick, and let sit for 45 minutes to an hour. You can also taste for sweetness when you add the cinnamon stick, adding more brown sugar if you like a sweeter tea.
Pour the tea through a fine strainer, and discard the strained apple mush. The liquid can be stored in a container in the fridge (I generally use a mason jar), and leftovers can be drunk cold, or reheated on the stove or in a microwave.