Skip to main content
Dessert

Anotheb Apple Sauce

A cooked apple sauce made with apples, sugar, cider, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

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 ↓

Anotheb Apple Sauce

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Place the apples in an earthen crock.

  2. Add sugar, cider, and enough water to cover the apples.

Bake and serve

  1. Cover the crock with a brown crust.

  2. Bake in a 400°F (200°C) oven for three to four hours.

  3. If using a brick oven, leave it to bake overnight.

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).

  2. Apple + sugartop 18% of all pairs
    Smell alikelow
    Cooked together16,478 recipes

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

  3. Sugar + cidertop 27% of all pairs
    Smell alikelow
    Cooked together3,308 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Apple and sugar barely smell alike, yet cooks put them together in 16,478 recipes: they 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

Apples
Make up the bulk of the sauce; their pectin and natural sugars help it thicken and turn sweet as it cooks.
Sugar
Adds sweetness and helps the surface brown slightly during the long bake.
Cider
Adds liquid and a tart, fruity flavour that blends into the softening apples.

The step that matters

Bake long enough. Slow baking over several hours softens the apples fully and lets excess liquid evaporate, giving a thick, smooth sauce. Stopping early leaves it watery and the apple pieces firm.

“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.

More apple sauce recipes

Cake 57Baked 20Brown 15Dried 8Cider 7Spiced 5 See all 252 →

You might also like

Apple PuddingApple Pudding256 recipesApple CakeApple Cake80 recipesApple MeringueApple Meringue75 recipesDried Apple CakeDried Apple Cake51 recipes