3 Yummy Uses for Apple Scraps

1 October 2025, written by Barbara Pleasant

As the lucky owner of two productive apple trees that ripen a month apart, I am paring or sharing apples constantly in autumn. Whether I’m drying slices in the dehydrator or making pies to take to a neighborhood gathering, apple scraps keep happening, which is a good thing. I use them to make apple-berry jelly, apple syrup, apple vinegar and even dried apple peel. By the time my apple waste makes it to the compost bin, there is not much left.

I am not just being overly thrifty. Apple peels are a treasure trove of vitamins, minerals, fiber and powerful antioxidants that should not be wasted, especially when you can quickly turn them into a refreshing drink or the base for a fast batch of syrup. For peace of mind, it is important to use well washed organically grown apples to avoid unwanted residues on apple peels.

1. Make Versatile Apple Nectar

Each time I set up to slice or dice apples, I set out a pot of water for the discarded cores and peelings. After pouring off excess water so there is just enough to cover the apple pieces, I gently boil them for about 20 minutes or until soft. Then I strain the mixture through cloth and end up with what scientists would call an aqueous extract, but what I call apple nectar. Apple nectar made with early season green apples is loaded with pectin, so it is naturally thick. Later apples yield a thinner nectar, but with more nutrients from thicker peels.

Apple nectar is mildly sweet, with a full apple aroma, so you can drink it straight or use it as a base for other things, like jelly or syrup. Simply chilled, apple nectar contains so many antioxidants that it can be used to keep cut apples from turning brown. Should you want to save up small batches of nectar for a batch of jelly, you can freeze it in jars filled three-quarters full.

Apple syrup — Low-sugar apple syrup made from apple scraps

I often use blueberries, raspberries or other frozen fruits to add color to low-sugar apple jelly or syrup made with apple nectar. To transform apple nectar into a tasty syrup, simmer it with sugar, cinnamon, cloves, and whole allspice until it is reduced by half. Thickening the finished syrup with a teaspoon of cornstarch dissolved in cold water can help keep sugar levels low.

2. Make Dried Apple Peel Pain Medicine

Dried apple peels that are taken as a nutritional supplement can bring relief from joint pain. In ne study, the benefits of taking nine capsules daily of apple peel powder became evident after two weeks, with more pain reduction after two months. The researchers attributed the response to the anti-inflammatory effects of the antioxidants and polyphenols in dried apple peels.

To make your own dried apple peels, use a vegetable peeler to remove peels with only a little flesh attached. Tear the peels into 2 inch (5 cm) pieces and place them in a dehydrator, skin side down. Dry at 130° to 140°F (54° to 60°C) for about two hours. Wait overnight, then dry for another hour or until crisp. Store the dried peels in an airtight jar in your freezer. You can crunch them up with your fingers, or use a spice grinder to grind small amounts into a coarse powder for adding to smoothies, or for filling capsules.

3. Make Apple Scrap Vinegar

People have been making vinegar from apple scraps for generations, and it’s still a rewarding project for early winter. Making apple scrap vinegar takes two months (or longer) from start to finish, because it’s actually two processes. First you ferment apple scraps and sugar into a hard apple water. For a quart jar, I use 3 cups of apple scraps, 1/2 cup sugar, water to fill, and a pinch of baking or wine yeast. The jar must be covered with cloth, a coffee filter, or a fermenting lid to exclude fruit flies and release gases.

Apple scrapo vinegar — Ferment apples first to make apple vinegar

After a week, when the mixture smells strongly of alcohol, the softened apples are strained out, and the mixture is returned to the jar. After that, naturally occurring bacteria go to work on the alcohol, turning it into vinegar. This takes at least six weeks, after which the finished vinegar will remain stable in the refrigerator indefinitely.

Homemade apple scrap vinegar is fragrant and delicious, but its acidity can vary from one batch to another, which can make it unsuitable for food preservation projects. But because fresh apple scrap vinegar is probiotic, it is best enjoyed unprocessed in salad dressings and other raw foods anyway.