Cookbook:Applesauce
| Applesauce | |
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| Category | Condiments |
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.
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]- ↑ 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.
- ↑ Figoni, Paula I. (2010-11-09). How Baking Works: Exploring the Fundamentals of Baking Science. John Wiley & Sons. ISBN 978-0-470-39267-6.