Can I cook apple peels in my applesauce in a cheesecloth bundle? I like to include the peels when I make applesauce to get the benefit of the nutrients in the peels*, but I strain them out afterward for the sake of texture. This is a messy, sticky, time-consuming process, and it makes it harder to maintain a chunky texture to the applesauce.

It occurred to me today that perhaps I could make a sort of bouquet garni with the peels in a cheesecloth pouch and then just lift that out afterward (maybe give it a quick squeeze). Would this work? Would the cheesecloth change the flavor of the sauce? Any other concerns I should watch out for?



*I do know the difference isn't huge, but old habits die hard.
You might be better off using a synthetic jam-straining bag. These have larger holes and are less absorbent and easier to clean. You will also extract more of the pulp from the layer of fruit stuck to the peel.