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
Reduce the cider
Boil down 3 pails of sweet cider until you have 1 gallon.
Add the apples and cook
Add 1 peck of pared and quartered sweet apples to the boiled cider.
Cook slowly on the back of the stove for 6 hours.
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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Cider + appletop 2% of all pairsSmell alikemoderateCooked 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
- Sweet cider
- Boiling it down concentrates its sugars and flavor, giving the sauce its base sweetness and body.
- Sweet apples
- As they cook they soften and break down, adding fruit flavor and thickening the sauce.
The step that matters
Cook slowly on the back of the stove. Low, gentle heat for a long time lets the apples soften and the cider thicken without scorching. High heat would burn the sugars on the bottom of the pot and turn the sauce bitter.
“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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