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Homemade Cinnamon Vanilla Apple Scrap Syrup
🍎 Homemade • Budget-Friendly • Refrigerator Recipe 🍁
Remember that homemade applesauce we canned? Well, I wasn't about to throw away all those beautiful apple scraps!
After turning approximately 12 pounds of apples into homemade applesauce, I saved the peels and cores in a gallon-size Ziploc bag in the refrigerator.
And I'm so glad I did, because those scraps became something absolutely delicious: Homemade Cinnamon Vanilla Apple Syrup!
We're talking warm apple flavor, plenty of cinnamon, and just a little vanilla. Perfect for drizzling over pancakes, waffles, French toast, oatmeal, or vanilla ice cream. You can even stir a little into your morning coffee or tea!
And here's the best part: you don't need apple cider. We're extracting that wonderful apple flavor right from the peels and cores!
Why You'll Love This Apple Scrap Syrup
- Less food waste: Get another delicious use out of your apple peels and cores.
- Budget-friendly: Made with scraps and a handful of pantry staples.
- No apple cider needed: The apples provide their own flavor.
- Easy to customize: Adjust the sweetness and cinnamon to your liking.
- Freezer-friendly: Freeze extra syrup for enjoying later.
🍎 Cinnamon Vanilla Apple Scrap Syrup
Easy homemade refrigerator syrup using leftover apple peels and cores
Yield: Varies depending on the amount of extracted liquid and how far you reduce your syrup.
Storage: Refrigerator or freezer only.
🧺 Ingredients
- Apple peels and cores (as always, wash all produce before using), approximately one gallon-size Ziploc bag full
- Water, just enough to barely cover the apple scraps
- ½ to 1 cup granulated sugar per cup of strained apple liquid (I started with ½ cup)
- 2 cinnamon sticks, plus 2 more if you love cinnamon as much as I do! 😂
- ½ teaspoon pure vanilla extract
🍁 Step-by-Step Directions
-
Prepare your scraps.
Use fresh, properly refrigerated apple peels and cores from sound apples. Discard any spoiled pieces or moldy scraps. -
Extract the apple flavor.
Place the scraps in a large pot and add just enough water to barely cover them. Bring to a boil, then reduce the heat and gently simmer for 30–45 minutes. -
Strain the liquid.
Pour through a fine-mesh strainer, separating the peels and cores. Measure the strained apple liquid. The solids can go into your compost pile! -
Add the sugar.
For every cup of strained apple liquid, add ½ to 1 cup granulated sugar. I started with ½ cup per cup of liquid. Adjust according to your desired sweetness. -
Bring on the cinnamon!
Add 2 cinnamon sticks and simmer uncovered over medium heat, stirring occasionally as the liquid reduces. -
And then I got carried away! 😂
About 20 minutes into reducing, I remembered just how much I love cinnamon. So in went TWO more cinnamon sticks! Completely optional, but I loved the extra cinnamon flavor. -
Reduce to your liking.
Continue simmering uncovered until the syrup develops the flavor and consistency you prefer. Depending on your pan, heat, sugar ratio, and starting volume, this may take 30–90 minutes or longer. Stir more frequently as it thickens. Remember, the syrup will thicken somewhat as it cools. -
Finish with vanilla.
Remove the pot from the heat, discard the cinnamon sticks, and stir in ½ teaspoon pure vanilla extract. No additional cooking is needed. -
Jar it up!
Carefully transfer the syrup into clean, warm, heat-safe jars. I used my favorite ForJars jars and funnel. Allow the containers to cool briefly, then refrigerate promptly.
🫙 Important: Refrigerator Syrup Only!
This is a homemade refrigerator recipe, NOT a scientifically tested shelf-stable canning recipe.
Do not water-bath can or store this syrup at room temperature, even if a jar lid happens to seal.
Refrigerate promptly at 40°F or below. I recommend using it within approximately 7 days as a cautious storage guideline, not a laboratory-validated shelf life.
For longer storage, freeze in suitable containers, leaving room for expansion. Thaw in the refrigerator.
🌻 Jenny's Tips for the Best Apple Syrup
Don't add too much water!
Use just enough to barely cover your scraps. Too much water can dilute that delicious apple flavor and increase your reduction time.
Taste before adding the sugar.
If your strained apple liquid tastes weak, reduce it a little before adding the sugar to concentrate the apple flavor.
Love cinnamon? So do I!
I started with two cinnamon sticks and added two more during reduction. Use your favorite amount, and remember that cinnamon becomes more pronounced as the syrup reduces.
Don't expect maple syrup.
This homemade syrup can be lighter and thinner than traditional pancake syrup, particularly when using less sugar. Judge the consistency after cooling a small spoonful.
Warm your jars before filling.
Pouring very hot liquids into cold glass may cause thermal shock and breakage. Use jars suitable for hot filling and warm them according to the manufacturer's directions.
🥞 Delicious Ways to Enjoy Your Syrup
- Drizzle over pancakes, waffles, or French toast
- Swirl into oatmeal or warm breakfast cereals
- Spoon over vanilla ice cream
- Stir a little into hot tea or coffee
- Use as a sweet topping for desserts
- We even enjoyed ours on sweet dumpling squash!
- Package frozen portions for enjoying later
🌱 What About the Leftover Apple Mush?
Don't be tempted to feed the remaining apple mush to your animals without checking its safety! Apple seeds contain amygdalin, which can release cyanide when crushed or chewed.
Since I'm certainly not spending my afternoon picking seeds out of apple mush, those scraps are headed straight to the compost pile! 😂
Even when we can't eat the scraps, they can still give something back to the garden.
🫙 My Favorite ForJars Supplies
For this recipe, I used my ForJars jars and funnel. I've tried several brands of canning lids over the years, and ForJars has become my personal favorite!
And I have a little something special to share with my fellow canners!
Use my discount code:
PLOT10
Save 10% on your entire order!
PLUS free shipping on orders of $100 or more!
Affiliate Disclosure: I'm a ForJars affiliate. If you purchase through my affiliate link or use my discount code, I may earn a small commission at no additional cost to you. Thank you for supporting Jenny from the Plot!
Using canning jars for this refrigerator recipe does not make the syrup shelf-stable. Always keep this syrup refrigerated or frozen.
🍎 One Batch of Apples, So Much Goodness!
We started with a big batch of fresh apples. First came our homemade applesauce, which we safely canned using a tested recipe.
Then those beautiful leftover peels and cores became this delicious Cinnamon Vanilla Apple Syrup.
And finally, the remaining scraps went into the compost pile to help nourish another season of gardening.
That's one of my favorite things about cooking from scratch. With a little creativity, you can stretch your grocery dollars, reduce waste, and discover something delicious along the way!