Apple Sauce
Ingredients
Directions
Peel, quarter, and core the apples.
Add a small amount of water and cover the pot.
Cook over medium heat until the apples are tender.
Mash the apples until smooth and serve with roasted pork, goose, or other meats.
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
What each ingredient does
- Rich tart apples
- Provide the main body and tart flavor of the sauce as they break down.
- Water
- Creates steam to soften the apples while they cook covered, preventing scorching.
The step that matters
Cook covered over medium heat until tender. Only a very little water is used, so the apples can scorch if the heat is too high or the lid is lifted too often. Gentle, covered heat lets the apples steam in their own juices until soft enough to mash smoothly.
“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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