Jump to content

Cookbook:Applesauce

From Wikibooks, open books for an open world
(Redirected from Cookbook:Apple sauce)
Applesauce
CategoryCondiments

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Fruit

Applesauce is a preparation of cooked and puréed apples.

Characteristics

[edit | edit source]

Applesauce is very high in moisture, with a slight grainy texture. It can remain unsweetened or can be sweetened with the addition of sugar.[1] Acid, particularly citric acid, is often added for a sour flavor and to reduce browning.

Applesauce can be eaten plain, often with a sprinkle of cinnamon. It can also be used in cooking and baking to impart moisture and flavor.[2]

Recipes

[edit | edit source]

References

[edit | edit source]
  1. Rinsky, Glenn; Rinsky, Laura Halpin (2008-02-28). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. John Wiley & Sons. ISBN 978-0-470-00955-0.
  2. Figoni, Paula I. (2010-11-09). How Baking Works: Exploring the Fundamentals of Baking Science. John Wiley & Sons. ISBN 978-0-470-39267-6.