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I’m increasingly interested in minimizing waste in my life, aiming for as close to zero waste as possible. This goal can feel daunting at times, so I approach it gradually. Given the amount of cooking I do, there’s often leftover material that doesn’t make it into my meals. If composting isn’t an option, I’ve started to think of this waste as an opportunity for culinary experimentation. I’ve roasted squash seeds for snacks, made a chimichurri from carrot tops, and used Parmesan rinds to enhance soups. It’s fulfilling to repurpose these items and experiment with ingredients I’ve overlooked before.
After browsing through Lindsay-Jean Hard’s book, "Cooking with Scraps," I was inspired to make use of apple cores to further cut down on kitchen waste. Hard suggests simmering apple cores with sugar and water to create a syrup, which can be used on pancakes. Although I’m not a big fan of pancakes, I do enjoy using simple syrup in cocktails. This discovery presented a new way to utilize food scraps in crafting intriguing drinks.
Since apples are available all year, you can make this syrup whenever you have saved enough cores. If you’re an avid baker, you might accumulate them more quickly than anticipated! While apples are typically associated with the fall, their sweet juiciness can be enjoyed any time of year. For example, apple core syrup would pair nicely with summer blackberries or cherries in a refreshing smash-style cocktail.
To expand on the flavor profile of my syrup beyond just apple, I considered adding cardamom for its floral notes and crystallized ginger for a spicy-sweet kick. Both blend well with apples. I had a bag of crystallized ginger from a prior project, so I incorporated it to avoid waste. Fresh ginger, which is more accessible and cheaper, would work too; just double the amount to match the concentration of the crystallized version.
My apple core simple syrup recipe includes water and sugar infused with apple cores, crushed cardamom pods, and crystallized ginger. It’s sweet with an apple undertone, with the cardamom and ginger subtly enhancing the aroma and taste.
Cooking with apple cores is safe. Although apple seeds contain amygdalin, which can turn into cyanide, a harmful amount requires chewing through a substantial number of seeds, which is unlikely. Plus, any cyanide is neutralized by cooking, so there’s no risk in this prepared recipe.
Unless you use a lot of apples at once, store your apple cores in a freezer-safe bag until you’re ready to make the syrup. Use cores from baking or snacks, while eaten cores should be composted. I keep a note on my fridge to track what I’ve stored in the freezer to avoid forgetting these odds and ends. You can also save apple peels from pies or other desserts.
The basic apple core spice syrup is a standard 1:1 ratio of sugar to water. For a thicker consistency, ideal for pancakes or waffles, add an additional half cup of sugar to achieve a maple syrup-like texture.
Feel free to experiment with different flavors in your apple core simple syrup. Potential options include cinnamon sticks, allspice, black peppercorns, bay leaves, fresh thyme, or a splash of bourbon (the alcohol will evaporate, leaving its rich flavor). Brown sugar, honey, or demerara sugar can be used instead of granulated sugar, with brown sugar offering deeper flavor and a darker color.
To use your apple core simple syrup, consider how apple, ginger, and cardamom notes blend with spirits like bourbon or rum for creative cocktails and mocktails. Incorporate an acidic element like lemon or orange juice, along with something playful like ginger liqueur or flavored bitters, to enjoy experimenting.
Store your syrup in a sealed glass jar in the refrigerator, where it will keep for up to a month.
Ingredients
- 6 assorted apple cores (8 ounces)
- 10 green cardamom pods, lightly crushed
- 2 tablespoons roughly chopped crystallized ginger
- 2 cups water
- 1 cup granulated sugar
Instructions
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Boil the Ingredients: Place the apple cores, cardamom pods, crystallized ginger, and water into a small saucepan. Boil over high heat for about 10 minutes, then continue boiling uncovered until the liquid is reduced by half, roughly 20 more minutes.
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Strain the Mixture: Use a fine mesh strainer to separate the liquid into a medium bowl, pressing the softened apple cores with a spoon to extract additional liquid. Rinse the saucepan.
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Make the Simple Syrup: Return the strained liquid to the saucepan (should yield about 1 cup). Add sugar and heat over medium-high, simmering until the sugar dissolves and the syrup thickens slightly but remains pourable, about five minutes.
- Cool and Store: Allow the syrup to cool for approximately 30 minutes. Store it in a sealed glass jar in the fridge for up to a month.
Nutrition Facts:
- Calories: 61 per serving
- Servings: 16
Remember, this recipe uses an ingredient database for nutritional estimates. Actual values may vary.
