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Plant-based food blogger and PlantYou author Carleigh Bodrug transforms Thanksgiving food scraps into something new and delicious—homemade apple cider vinegar that couldn't be easier to make. And if you love that transformation, you'll also love her genius Leftover Cranberry Sauce Thumbprint Cookies—no more wasted cranberry sauce!
Ingredients
- One 64-ounce sterilized mason jar
- 1 - 1 ½ cups apple scraps (skins and sliced cores)
- 2 tablespoons sugar
- 2 cups water
Yield
Serves: Makes about 2 cups
Preparation
In a sterilized jar or container of your choosing, add the apple scraps, sugar and water. Give it a stir, add a lid with a clean cloth on top fastened with an elastic band and set in a warm place in your pantry for 2 weeks, stirring every other day to make sure the sugar does not settle on the bottom. Compost the apple scraps after 2 weeks and allow the liquid to ferment for an additional 2 weeks. The vinegar is ready when it is tangy and to your liking.