[/su_brhrbr]Apple sauce or applesauce is a sauce made of apples. It can be made with peeled or unpeeled apples and a variety of spices (commonly cinnamon and allspice). Flavourings or sweeteners such as sugar or honey are also commonly added.
Apple sauce is inexpensive and is widely used. It can be substituted for fat (e.g. butter or oil) in baking.
Commercial versions of apple sauce are readily available in supermarkets. It may be packaged in several ways, including: glass jars, tins, or plastic tubs. It is also sold in serving-size small plastic cups.
Apple sauce is made by cooking down apples with water or apple cider (fresh apple juice) to the required level. More acidic apples will render a finer purée; the Granny Smith apple is popular for creating a very fine purée. Apples may or may not be peeled; sugar, spices, or lemon juice could also be added for flavouring. Apple butter is similar to apple sauce, but has a high cider to apple ratio, of 8 litres to 100 kilograms.
Use and availability
Apple sauce was once a food prepared for winter, since it keeps well. It is often an accompaniment to a main course. In Sweden and Britain, for used alone with toast as a snack. In France where it is referred to as compote, it is mostly viewed as a dessert and served at room temperature, with the notable exception of boudin aux pommes (dark blood sausage with apple sauce). In Portugal as well, maçã cozida (cooked apple) is solely viewed as a dessert.
Apple sauce can be used in baking as a substitute for fat (such as butter or oil) or eggs.
- 225 g cooking apples, peeled, cored and chopped
- ½ lemon, zest only
- 1½ tablespoons water
- 15 g butter
- 1 teaspoon caster sugar
- Put the apples in a saucepan with the lemon zest and water. Cover and cook over a low heat until they are soft and mushy.
- Take off the heat and beat in the butter and the sugar. Cool.