Boiled Apple Sauce
Ingredients
Directions
Peel and quarter the apples, removing the cores.
Add 1 tablespoon of water to a saucepan.
Place the apples in the saucepan and simmer over low heat until they are well broken down, about 30 to 60 minutes. Stir occasionally to ensure even cooking.
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 during simmering to form the soft, smooth body of the sauce.
- Water
- Creates initial steam and moisture so the apples start cooking without scorching in the pan.
The step that matters
Simmering the apples over low heat. Low heat lets the apples soften evenly and break down gradually. Too much heat can scorch the bottom of the pan before the fruit has collapsed, so stirring occasionally helps.
“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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