….for whatever you’re making? I’ve got a big batch of apple chutney simmering at the moment - I used a mass of windfalls from dd’s tree. Recipe said to peel them, but I didn’t - it took ages just to core and chop them all anyway. Pretty sure I didn’t last time I made it, either.
I recently made a lot of Delia’s mincemeat - she says no need to peel the apples. I haven’t bothered for anything like apple crumble for ages - it doesn’t seem to matter at all. Sole exception is the apple cake I make now and then.
Do you always peel?
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