Boiled Apple Sauce
Ingredients
Directions
Prepare
Peel and quarter the apples, removing the cores.
Place 1 tablespoon of water in a close-shutting saucepan.
Cook and serve
Add the apples and simmer gently over low heat for 30 to 60 minutes until well broken.
Serve warm.
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 of the sauce, breaking down into soft pulp as they cook.
- Water
- Creates steam in the covered pan so the apples soften without scorching.
The step that matters
Simmer gently until well broken. Low heat in a covered pan lets apples soften evenly by steam. Too much heat can scorch the bottom before the fruit breaks down, leaving a burnt taste.
“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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