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Cider Apple Sauce

A sauce made by boiling cider and apples, optionally flavored with cinnamon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Cider and apple are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 1,238 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Cider Apple Sauce

Ingredients

Directions

Reduce the cider

  1. Boil the cider in a pot until reduced to 2 quarts.

  2. Add enough pared and quartered apples to fill the pot.

Stew the sauce

  1. Stew the mixture over moderate heat for 4 hours.

  2. Add cinnamon if desired.

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. Cider + appletop 2% of all pairs
    Smell alikemoderate
    Cooked together1,238 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  2. Apple + cinnamontop 4% of all pairs
    Smell alikemoderate
    Cooked together5,598 recipes

    Shared aroma: methyl cinnamate (strawberry).

  3. Cider + cinnamontop 16% of all pairs
    Smell alikelow
    Cooked together1,497 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

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

What each ingredient does

Cider
Reduces to a concentrated liquid that gives the sauce its sweetness and apple flavor.
Apples
Break down during stewing to form the thick, soft body of the sauce.

The step that matters

Stew over moderate heat. Concentrated cider contains sugars that scorch easily at high heat and stick to the bottom of the pot during a long stew. Moderate heat with occasional attention keeps the sauce from burning while the apples soften.

Swap the cinnamon

The recipe marks cinnamon as optional. How well each one fits the dish's main ingredients (cider, apple):

  1. Cinnamonthe original
  2. Clovefits about as well
  3. Allspicefits less well
  4. Gingerfits less well

Fit is the average pairing score against cider, apple. Candidates are from the same food group and used in at least 100 recipes.

“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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