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Dessert

Another Apple Sauce

A sweet sauce made by simmering apples in water and sugar until tender.

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 cooks put them together in 16,478 recipes. 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 to a boil and simmer for about 10 minutes.

Cook the apples

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

  2. Simmer the apples until they are quite tender and transparent.

  3. Carefully remove the apples to serve.

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. Sugar + appletop 18% of all pairs
    Smell alikelow
    Cooked together16,478 recipes

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

Sugar and apple 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

Sugar
Dissolves into the water to form a syrup that sweetens the apples and carries flavour.
Apples
Soften in the simmering syrup, becoming tender and taking on sweetness.

The step that matters

Simmering the apples until tender and transparent. Apples cook unevenly if the syrup is boiling too hard or the pieces are crowded, so some stay firm while others break down. Gentle simmering softens them evenly, and cooking until they turn translucent shows the starch and pectin have broken down enough for a tender texture.

“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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