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Cider Apple Sauce

A sauce made by boiling cider and apples until thickened.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 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

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

  2. Add enough prepared apples to fill the kettle.

  3. Cook slowly for 4 hours.

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).

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

What each ingredient does

New cider
Reduces down to concentrate flavor and sugars into a thick, sweet sauce base.
Apples
Break down during slow cooking, adding body, pectin-driven thickness, and fruity flavor to the sauce.

The step that matters

Cook slowly for 4 hours. Long, gentle cooking lets the apples soften and release pectin while the cider keeps reducing and concentrating. Cooking too hot can scorch the sugars on the bottom of the kettle and give a bitter, burnt taste, so the heat should stay low and the sauce should be stirred occasionally.

“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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