Boiled Apple Sauce
Ingredients
Directions
Prepare
Peel and quarter the apples, removing the cores.
Cook
In a saucepan, add 1 tablespoon of water.
Add the apples and simmer gently until they are well broken, about 30 to 60 minutes.
Stir occasionally to ensure even cooking.
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
- Apples
- Break down into soft pulp that forms the body of the sauce.
- Water
- Creates initial steam and prevents the apples from scorching before they release their juices.
The step that matters
Simmer gently until well broken. Low, gentle heat softens the apples evenly without scorching the bottom of the pan. Stirring redistributes heat and keeps the pulp from sticking, so the sauce cooks to a uniform 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.
More apple sauce recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.