Yield: 1 servings
|\N \N||Underripe Granny Smiths,|
|\N \N||Pippins, green apples;|
|\N \N||Washed and cut into eighths|
|\N \N||(do not core or peel)|
|2 cups||Water for each pound of|
Place the apples and water in a large stockpot or soup kettle, cover, and bring to a boil. Reduce heat and simmer 20 minutes or until apples are tender. Remove from heat and allow to cool slightly.
Pour the pulp and juice through a jelly bag or line a large bowl with dampened cheesecloth, pour the pulp and juice through, 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 to a boil voer 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.
An easy way to determine reduction is to measure the depth of the liquid in the pan with a plastic ruler before boiling. Re-measure as liquid reduces. No need to pour into measuring cup! Source: Preserving the Taste by Edon Waycott (1993)