Recipe courtesy of Edon Waycott
Show: Emeril Live
Yield:
1 1/2 cups
Level:
Easy

Ingredients

Directions

In a large saucepan, over high heat, bring the apples and water to a boil. Reduce the heat to medium and simmer for 20 minutes or until tender. Remove from the heat and cool. Line a large bowl with dampened cheesecloth. Pour the pulp and juice through the cheesecloth. 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 the liquid 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.

IDEAS YOU'LL LOVE

Homemade Soft Pretzels

Recipe courtesy of Alton Brown

Homemade Marshmallows

Recipe courtesy of Alton Brown

Homemade Cannoli

Recipe courtesy of Alex Guarnaschelli

Homemade Herbed Crackers

Recipe courtesy of Trisha Yearwood

Homemade Marshmallows

Recipe courtesy of Ina Garten

Homemade Cannoli

Recipe courtesy of Laura Vitale

Homemade Granola

Recipe courtesy of Ina Garten

Homemade Roast Beef Sandwich Au Jus

Recipe courtesy of Jeff Mauro

Homemade Cranberry Nut Granola

Recipe courtesy of Giada De Laurentiis

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking