Boiled Apple Sauce
Ingredients
Directions
Peel and quarter the apples, removing the cores completely.
Place 1 tablespoon of water in a saucepan and add the apples.
Cover and simmer gently over low heat for 30 to 60 minutes until the apples are well broken down.
Serve warm, adjusting the quantity as needed for larger servings.
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
- Provide the bulk and flavor; cooking softens their cell structure into a smooth sauce.
- Water
- Creates initial steam so the apples cook gently without scorching before they release their own juices.
The step that matters
Simmering until well broken down. Apples need enough gentle heat and time for their pectin and cell walls to soften. Stopping too early leaves chunks, while high heat can scorch the bottom of the pan.
“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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