Caramel Apple Syrup

I couldn't bear to pitch my apple peels and cores left from drying slices, so I made syrup.

You Will Need:

Apple peels, cores, scraps
Water
Sugar

measure your peels, cores, etc. Add 1 cup water for each quart of peel. Cover, bring to a simmer and cook until very tender. Strain through a jelly bag, or a colander lined with cheesecloth. Measure your juice. Add an equal measure of brown sugar. Bring to a boil and reduce until thickened, but not gelling. Strain into a jar, stir in a teaspoon of lemon juice if you like, and cool. When cold, cover tightly and store in the fridge. Serve with a splash of soda and brandy.if you like.