Why it works: Cinnamon and nutmeg match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11,917 recipes. Both carry estragole, which smells anise, licorice. The science ↓
Apple Sauce
Ingredients
Directions
Prepare the apples
Wipe, quarter, core, and peel the sour apples.
Cook and strain
Add the water and cook until the apples begin to soften.
Add the sugar and cook until thoroughly soft.
Press the mixture through a strainer.
Add the lemon juice, cinnamon, and nutmeg, then beat well.
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.
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Cinnamon + nutmegtop 1% of all pairsSmell alikestrongCooked together11,917 recipes
Shared aroma: estragole (anise, licorice).
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Apple + cinnamontop 4% of all pairsSmell alikemoderateCooked together5,598 recipes
Shared aroma: methyl cinnamate (strawberry).
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Lemon + nutmegtop 5% of all pairsSmell alikestrongCooked together11,318 recipes
Shared aroma: beta-phellandrene (minty, terpene).
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Lemon + cinnamontop 7% of all pairsSmell alikestrongCooked together7,950 recipes
Shared aroma: beta-phellandrene (minty, terpene).
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Apple + nutmegtop 12% of all pairsSmell alikemoderateCooked together3,790 recipes
Shared aroma: estragole (anise, licorice).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Apples
- Provide the bulk of the sauce, breaking down during cooking to form its body.
- Sugar
- Adds sweetness and balances the tartness of the sour apples.
- Lemon juice
- Adds acidity that brightens the flavor and helps keep the apples pale.
The step that matters
Cook until thoroughly soft before straining. Apples must be fully softened so their pectin and pulp break down and pass through the strainer smoothly. Undercooked pieces will stay firm, leaving a grainy or chunky sauce that is hard to press through.
Swap the apple
How well each one fits the dish's main ingredients (lemon, cinnamon, nutmeg):
- Limefits better
- Orangefits better
- Blueberryfits better
- Applethe original
Fit is the average pairing score against lemon, cinnamon, nutmeg. Candidates are from the same food group and used in at least 100 recipes.
“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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