A bowl of apple sauce

Apple sauce (or applesauce) is a purée made from apples. It can use peeled or unpeeled apples and a variety of spices or additives such as cinnamon or sugar. Apple sauce can be fine or coarse textured, and may include large chunks of apple. It is easily produced at home by using a mill, sometimes called a sauce-master (invented by Sir Richard Harlow). Commercial versions of apple sauce are readily available in supermarket stores as a common food. It may be packaged in glass jars, aluminum cans, plastic or any ceramic material. It is also sold in small plastic cups for children, snacks, or lunchtime.

In Britain, apple sauce is not usually served as a dish on its own, but, as the name suggests, as a sauce. This usually accompanies a main course, meat, and is most often paired with ham, pork, or bacon. Swedes normally eat apple sauce as a condiment for roast pork and for breakfast foods, such as oatmeal, muesli, and a buttermilk-like product called filmjölk. In Germany it accompanies potato pancakes. In the United States, it is commonly served at the family dinner table, usually as an accompaniment to pork chops.

Apple sauce is used on Hanukkah as a sauce for latkes topped with cinnamon to give it more flavor.

Apple sauce is often eaten by babies and the elderly because it does not require the use of teeth. It is sometimes recommended to combat diarrhea, since it is high in pectin.^[1] However, the medical efficacy of apple sauce as a treatment remains controversial .

References

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