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Another Apple Sauce

A simple apple sauce made by simmering apples in a sugar‑water syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Sugar and apple are a kitchen classic. They rank in the top 18% of all ingredient pairs, and 16,478 recipes mention both. Both carry beta-damascenone, which smells apple, rose. The science ↓

Another Apple Sauce

Ingredients

Directions

Make the syrup

  1. Combine water and sugar in a saucepan.

  2. Bring the mixture to a boil for about 10 minutes.

Poach the apples

  1. Add enough apples to the syrup to cover them when it boils.

  2. Simmer until the apples are tender and transparent.

  3. Carefully remove the apples to maintain their shape.

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 aroma chemistry they share, and how many recipes mention both.

  1. Sugar + appletop 18% of all pairs
    Aroma overlaplow
    Mentioned together16,478 recipes

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

Sugar and apple share little aroma chemistry, yet 16,478 recipes mention both: they likely work on texture and structure more than aroma.

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

What each ingredient does

Sugar
Sweetens the syrup and helps the apples keep a clear, glossy look as they cook.
Apples
Provide the fruit that softens into the sauce while holding its shape during poaching.

The step that matters

Carefully remove the apples to maintain their shape. Apple pieces become soft and fragile once tender, and rough handling breaks them apart. Lifting them gently out of the hot syrup keeps the quarters intact.

“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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