Boiled Apple Sauce
Ingredients
Directions
Peel and quarter the apples, removing the cores.
Add 1 tablespoon of water to a close-shutting saucepan.
Place the apples in the saucepan and simmer gently over low heat for 30 to 60 minutes, stirring occasionally.
Once the apples are well broken down, serve the sauce.
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, forming the body and texture of the sauce.
- Water
- Creates steam in the covered pan, helping the apples soften gently without scorching.
The step that matters
Simmering gently with the lid closed. Low heat in a close-shutting pan traps steam so the apples soften evenly without scorching on the bottom. Too much heat or an open pan can burn the sugars and leave chunks unbroken.
“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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