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Dessert

Cider Apple Sauce

A sauce of apples stewed in cider, served as a side or in desserts.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Cider and apple are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 1,238 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Cider Apple Sauce

Ingredients

Directions

  1. Boil 3 barrels of cider and keep it for later use.

  2. When needed, stew the apples in the cider, ensuring the apples remain whole.

  3. Serve as a side dish or use in recipes like mince pies and cider cakes.

Recipe from a historical cookbook (Internet Archive).

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.

  1. Cider + appletop 2% of all pairs
    Smell alikemoderate
    Cooked together1,238 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cider
Provides the liquid and the main flavour, and keeps the apples moist as they cook.
Apples
Hold the sauce's body and texture, and soften gently as their pectin breaks down in the cider.

The step that matters

Stewing the apples so they stay whole. Apples hold their shape while their cell walls and pectin soften slowly. Rough boiling or cooking too long breaks the walls down, so the fruit collapses into a purée instead of staying in pieces.

“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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