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Boiled Cider Apple Sauce

A sauce of sweet apples simmered in boiled cider.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Apple and cider 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 ↓

Boiled Cider Apple Sauce

Ingredients

Directions

  1. Heat the cider in a kettle until boiling.

  2. Add the apple slices a few at a time to prevent breaking.

  3. Cook slowly without stirring until the apples are soft.

  4. If the cider reduces too much, add more cider.

  5. Ensure the apples do not stick to the kettle while cooking.

  6. Once all apples are cooked, pour the remaining cider over them to cover.

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 + cidertop 2% of all pairs
    Smell alikemoderate
    Cooked together1,238 recipes

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

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

What each ingredient does

Sweet apples
Provide the bulk of the sauce and its fruity flavour and body as they soften.
Boiled cider
Adds concentrated sweetness and tangy apple flavour, and keeps the apples moist while they cook.

The step that matters

Cook slowly without stirring. Gentle heat and adding apples a few at a time help the slices soften evenly without breaking down or scorching on the bottom of the kettle. Stirring too early can break the slices into mush before they hold their shape.

“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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