Leftover peelings and cores from apples used for pies, etc. - saved in a plastic bag stored in the freezer

When there are enough cores and peelings to fill a large kettle, cook them with a little water and sugar. Let them cook, covered, an hour or more until soft and mushy. Put through a sieve and you have a nice applesauce topping for pancakes or desserts. Add a little cinnamon or lemon juice when cooking, if desired.