Apple Broth?

Yup, that's what I made.  Looking at the large bowl of apple peelings and cores after canning sliced apples, I started thinking how nice it might be to add unsweetened apple "broth" to the crockpot when cooking a ham or pork roast, or to use it instead of water for making wild rice.  Easy decision--into a pot they went, covered with 3-4 inches of water, then cooked down to about half.  I'll freeze it in one cup packages and try it out this Winter.  Sometimes it's the little differences that can change a familiar and ordinary dish into something new and mouthwatering!

Mmmm--nice and dark--I can't wait to use it!