Boiled Apple Sauce
Ingredients
Directions
Prepare
Peel and quarter the apples, removing the cores.
Add 1 tablespoon of water to a close-shutting saucepan.
Cook
Place the apples in the saucepan over low heat.
Simmer gently for 30 to 60 minutes until the apples are well broken down.
Serve
Serve warm or as desired.
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 pectin that break down into a thick, spoonable sauce.
- Water
- Creates steam in the closed pan so the apples soften evenly without scorching.
The step that matters
Simmer gently over low heat. Low heat in a closed pan traps steam and softens the apples evenly. High heat can scorch the bottom before the fruit breaks down, giving 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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