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Sauce

Cider Apple Sauce

A sauce made by reducing cider and simmering apples in the syrup.

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 until reduced to 1 quart.

  2. Add enough pared and quartered apples to be covered by the syrup.

  3. Let the mixture simmer for 3 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 into a concentrated syrup that carries the sweet, tart apple flavour of the sauce.
Apples
Break down during long simmering, releasing pectin and body that thicken the sauce.

The step that matters

Keeping the apples submerged while they simmer. Apples exposed above the syrup can dry out and brown unevenly, while submerged pieces cook evenly and soften into a uniform sauce. Covering them with syrup keeps heat and moisture distributed through the pieces.

“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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