Cider Apple Sauce
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 11 ingredients
- one half ounce cloves
- one ounce cinnamon stick
- Pickles
- Apple sauce
- Water
- four pounds sugar
- Quince
- Must
- one quart vinegar
- Apple
- three quarts of cider syrup
Possible health benefits
General information, not medical advice.
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Quince
Source of vitamin C · 15 mg per 100 g, 19% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Quinces, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- A barrel of cider apple sauce and a half barrel of quince and apple will be needed in an ordinary family.
- Boil down a barrel of sweet cider as soon as it comes from the press, either in the set kettle or in brass kettles, to ten or twelve gallons.
- Take a rainy day when the boys are idle to pare the apples.
- Fill a brass kettle two thirds full with half sweet and half sour quartered apples.
- Put in two or three quarts of cider syrup and boil until apples are tender.
- Set the barrel of sauce wffiere it will freeze and it will grow better until spring.
- It needs time to mature.
- Sweet apples alone put in a few at a time and skimmed out before they mush are very nice.
- The quinces must be sliced very thin and cooked a little before the apple is mixed in.
- Save some of the syrup and in the spring make sauce with dried sweet apples first soaked in water.
- Syrup for all sorts of Sweet Pickles.
- To eight pounds fruit use one quart vinegar, four pounds sugar, one ounce cinnamon stick, one half ounce cloves.
- Boil together.
- Put in fruit and skim out when tender.
- Boil down syrup and pour over fruit.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Slotted spoon
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Kettle