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Dessert

Dried Apple Sauce

A sauce made by soaking, boiling, and straining dried apples with water and orange peel.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Apple and orange match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,230 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Dried Apple Sauce

Ingredients

Directions

Soak the apples

  1. Wash the dried apples carefully before soaking.

  2. Soak the dried apples in cold water overnight or for several hours until tender.

  3. For evaporated apples, soak in just enough water to cover for about 15 minutes.

Cook the sauce

  1. Boil the soaked apples in the soaking water.

  2. Add the dried rind of an orange for every quart of apples and boil with it.

  3. Cook steadily and slowly, stirring often.

  4. Keep the pot covered while cooking.

Finish

  1. Once soft, rub the mixture through a vegetable strainer and let it cool.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Apple + orangetop 7% of all pairs
    Smell alikestrong
    Cooked together2,230 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Dried apples
Provide the main body, flavor and pectin that thickens the sauce as it cooks.
Dried orange peel
Adds a fragrant citrus aroma to the cooked apples.

The step that matters

Cook steadily and slowly, stirring often. Gentle heat and regular stirring keep the apples from scorching on the bottom of the pot while they soften evenly into a smooth sauce.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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