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Sauce

Cider Apple Sauce

A sauce made by boiling cider and apples together for several hours.

From an old cookbook · modernised transcription
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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

Reduce the cider

  1. Boil down 3 pails of sweet cider until you have 1 gallon.

Add the apples and cook

  1. Add 1 peck of pared and quartered sweet apples to the boiled cider.

  2. Cook slowly on the back of the stove for 6 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

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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