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Cookbook | Recipes | 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.

Use[edit | edit source]

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.