I erred in making apple sauce by not coring and peeling the apples before cooking. Now I have a large quantity of bitter apple sauce. Is there anything I can add to counteract the tannic flavor? 
Adding balsamic apple cider vinegar almost completely counteracted the tannic flavors. I don't suppose this is something everyone has on their pantry shelf, but I press my own cider (not from Yellow Transparent apples!) and ferment it into any number of other elixirs. 