As an added bonus you can use the cores, peelings and juice to make APPLE CIDER. Add additional water to the pot until the peelings are covered. Cook on medium high until peelings are soft and tender and the cores are falling apart. Remove from the stove to cool. Using a cheesecloth (or similar material), separate the peelings and cores from the juice squeezing all of the juice out. You can now discard the peelings and cores. Put the juice back into the pot and add a couple sticks of cinnamon (whole). Cook over medium-low heat for about an hour. Chill and serve.