Preparation / Directions:
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 over 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!
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