Puree made from apples
Apple sauce
Commercially processed apple sauce
|
Type
| Puree
|
---|
Main ingredients
| Apple
|
---|
Variations
| Apple butter
|
---|
|
Apple sauce
is a
puree
(not necessarily served as a true
sauce
) made of
apples
. It can be made with peeled or unpeeled apples and can be spiced or sweetened. Apple sauce is inexpensive and is widely consumed in
North America
and some parts of
Europe
.
[1]
A wide range of
apple varieties
are used to make apple sauce, depending on the preference for sweetness or tartness.
[2]
[3]
Formerly, sour apples were usually used to make savory apple sauce.
[4]
Commercial versions of apple sauce are readily available at
supermarkets
and other
retail
outlets.
Preparation
[
edit
]
Apple sauce is made by cooking apples with water or
apple cider
(fresh apple juice). More acidic apples will render a finer
puree
; the highly acidic
Bramley apple
creates a very fine puree. The apples may or may not be peeled. If they are not peeled, the peels and
seeds
are typically separated in a
food mill
.
[5]
Sugar
and spices such as
cinnamon
,
allspice
, and even
Red Hot
candies may be added for flavor.
Lemon juice
,
citric acid
, or other
acidifiers
may be used to preserve the color and ensure a high enough
acidity
for safe storage.
Ascorbic acid (vitamin C)
also preserves the color.
Apple sauce can be made by
baking
rather than
boiling
, in which case the apples are peeled and cored before cooking.
[6]
The same process is applied when preparing the sauce in a
slow cooker
.
Home or commercially
canned
apple sauce is
sterilized
by heat to preserve freshness.
[7]
Apple butter
[
edit
]
Apple butter is a highly concentrated version of apple sauce. Its high concentration of sugar gives it a long shelf life.
[8]
Uses
[
edit
]
Wikibooks
Cookbook
has a recipe/module on
Apple sauce is served as a
side dish
in northern Europe and North America. In the United States, packaged apple sauce is primarily branded as a children's snack, and is ubiquitous in school cafeterias.
In
Sweden
and
Britain
, it is commonly served with roast pork and goose. In British and
Spanish cuisine
, it is commonly served as
pork chops and apple sauce
. The
Danish
æbleflæsk
combines the pork with apple sauce while cooking it.
In
Central Europe
it accompanies
potato pancakes
, in the
Rhineland
it is served with
Reibekuchen
. In
Ashkenazi cuisine
, it is the standard accompaniment for
Hanukkah
latkes
. It also accompanies
matzah brei
.
Apple sauce is served with many foods in
Germanic cuisine
:
Flurgonder
(a smoked brawn), various kinds of
Spatzle
,
Schupfnudeln
,
Swiss
Alplermagronen
, a kind of macaroni and cheese. In
Netherlands
and
Belgian
cuisine, apple sauce is part of the common dish of chicken, french fries, and apple sauce (
kip, frieten/patat en appelmoes
). It is especially popular among children, who dip their fries in apple sauce.
[9]
In many cuisines, apple sauce is a common accompaniment to
blood sausage
: the
German
Himmel und Erde
; the Luxembourgian
traipen
and the
French
boudin noir
. In fact the only French savory dish normally served with apple sauce (
compote
de pommes
) is
boudin
sausage. It is also served with other sausage-like preparations, for example
goetta
and
knipp
.
Apple sauce may also be served as a dessert in most
European cuisines
, or used as an ingredient in
apple sauce cake
.
[10]
Apple sauce may be used as a sauce for
Polish
pierogi
, Swedish
Aggakaka
,
Ukrainian
syrniki
pancakes,
Central European
Palatschinken
, Austrian
Kaiserschmarrn
and various kinds of sweet and savory dumplings (
Knodel
). In
Scandinavian cuisine
, it is sometimes served with breakfast
filmjolk
, a kind of fermented milk.
Formerly heavily sweetened and boiled-down apple sauce was prepared for winter storage. Made with sour apples, it was eaten with meat; made with sweet apples, it was eaten with tea.
[4]
In some recipes for baked goods, apple sauce can be used as a substitute for fat
[11]
[12]
or
eggs
to make them low-fat or
vegan
.
[13]
[11]
[12]
Bavarian
sweet mustard
may be made with apple sauce, and is typically served with
Weißwurst
(similar to
boudin blanc
) or
Leberkase
(a sort of pate).
Nutritional information
[
edit
]
According to the
USDA
, a 100 grams (3.5 oz) reference amount of unsweetened applesauce is 82% water, 18%
carbohydrates
, and contains negligible
fat
and
protein
, while supplying 68 kilocalories (280 kJ) of food energy.
[14]
It has an
acidic
pH
between 3.3 and 3.6.
[15]
In therapeutic diets
[
edit
]
The
BRAT diet
and the
CRAM diet
, which are given to children with
diarrhea
and stomach problems, include apple sauce.
[16]
[17]
Economy
[
edit
]
Apples are the third most internationally traded fruit, behind bananas and grapes.
[18]
The global applesauce trade is expanding, with a market valued at US$ 1611.1 million in 2017 projected to reach US$ 2169.3 million by the end of the year 2026. This increase in demand can be attributed to an increase in interest for apple flavored products, with increased global consumption of apple flavored juices and sauces.
Applesauce is most commonly packaged in cups, jars, pouches, and cans. Applesauce cups are the largest segment of the applesauce market, comprising 40.9% of the
revenue share
in 2017.
Brick-and-mortar retail stores account for about 85% of the market share for applesauce, as compared to 15% among
e-retailers
.
Origins
[
edit
]
Sauces made with apples date to at least the
Middle Ages
.
[19]
[20]
Apple butters
were brought to the Americas by German immigrants such as the
Moravians
and
Pennsylvania Dutch
. They are traditionally associated with the
Appalachian
region of the
United States
and Southern
Pennsylvania
.
[20]
See also
[
edit
]
References
[
edit
]
- ^
Palmatier, Robert Allen (2000).
Food: a dictionary of literal and nonliteral terms
. Greenwood. p.
11
.
ISBN
978-0-313-31436-0
.
- ^
Erin Huffstetler, "The 11 Best Apples for Applesauce", '
10/02/2019
Archived
2020-03-21 at the
Wayback Machine
- ^
"Recommended Uses of Apple Varieties", in Tim Burford,
Apples of North America: Exceptional Varieties for Gardeners, Growers, and Cooks
, 2013,
ISBN
1604692499
,
p. 278
Archived
2023-01-01 at the
Wayback Machine
- ^
a
b
Hale, Sarah Josepha Buell
(1839).
The good housekeeper: or, The way to live well and to be well while we live : containing directions for choosing and preparing food, in regard to health, economy and taste
. Weeks, Jordan. p.
79
. Retrieved
11 January
2011
.
- ^
Mark Bittman
,
How to Cook Everything: Simple Recipes for Great Food
, 20th anniversary edition, 2019,
ISBN
1328545679
,
p. 364
Archived
2023-01-01 at the
Wayback Machine
- ^
Eliza Acton
,
Modern Cookery, for Private Families
, 1860,
p. 124
Archived
2023-01-01 at the
Wayback Machine
- ^
"Applesauce"
.
NY Apple Association
. Retrieved
2020-03-23
.
- ^
Rosenstein, Mark (1999).
In Praise of Apples: A Harvest of History, Horticulture & Recipes
. Lark Books. p. 135.
ISBN
978-1-57990-124-0
. Retrieved
11 January
2011
.
- ^
"The Dutch Table"
[1]
Archived
2020-03-23 at the
Wayback Machine
- ^
"Apple sauce Cake, Source: U.S. Department of Defence"
.
Theodora's Recipes
. Retrieved
1 March
2014
.
- ^
a
b
"Baking Alternatives - Reducing Fat in Your Favorite Baked Goods Recipes"
.
Wilton Blog - Ideas from Wilton
. Archived from
the original
on 4 November 2015
. Retrieved
1 October
2014
.
- ^
a
b
"HowStuffWorks "Ultimate Guide to Low-fat Baking"
"
.
HowStuffWorks
. April 2000
. Retrieved
1 October
2014
.
- ^
Julie R. Thomson (11 August 2015) [6 August 2015].
"5 Ingredients To Substitute For Eggs In Vegan Baking"
.
Huffington Post
.
- ^
"Regular applesauce"
. FoodData Central, US Department of Agriculture. 30 October 2020
. Retrieved
6 April
2021
.
- ^
William McGlynn (1994).
"The Importance of Food pH in Commercial Canning Operations (Applesauce in Table 2)"
(PDF)
. Oklahoma State University - Data from FDA, 1992.
Archived
(PDF)
from the original on 2018-12-23
. Retrieved
6 April
2021
.
- ^
Mackell, S (1 December 2005). "Traveler's diarrhea in the pediatric population: etiology and impact".
Clinical Infectious Diseases
.
41
(Supplement 8): S547-52.
doi
:
10.1086/432950
.
PMID
16267717
.
S2CID
7714807
.
- ^
King CK, Glass R, Bresee JS, Duggan C (November 2003).
"Managing acute gastroenteritis among children: oral rehydration, maintenance, and nutritional therapy"
.
MMWR Recomm Rep
.
52
(RR-16): 1?16.
PMID
14627948
.
- ^
Tuberosa, Roberto; Graner, Andreas; Frison, Emile (2013-12-23).
Genomics of Plant Genetic Resources: Volume 2. Crop productivity, food security and nutritional quality
. Springer Science & Business Media.
ISBN
978-94-007-7575-6
.
- ^
"Food history: applesauce | ErinNudi.com"
.
www.erinnudi.com
. Retrieved
2020-11-18
.
- ^
a
b
"The Food Timeline--history notes: algae to creamed onions"
.
www.foodtimeline.org
. Retrieved
2020-11-18
.
External links
[
edit
]
Media related to
Apple sauce
at Wikimedia Commons