Why it works: Apple and sugar 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 ↓
To Make Cider and Perry
Ingredients
Directions
Prepare
Collect superabundant apples from your garden.
Prepare a strongly made tub that is 18 inches in diameter and has a thick bottom.
Make the cider
Crush the apples in the tub to extract the juice.
Optionally, add sugar to taste to enhance sweetness.
Allow the juice to ferment until it reaches the desired flavor.
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.
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Apple + sugartop 18% of all pairsSmell alikelowCooked together16,478 recipes
Shared aroma: beta-damascenone (apple, rose).
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
- Provide the juice that is fermented into cider.
- Sugar
- Adds sweetness to balance the tart, fermented juice.
“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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