Applesauce

Pureed and cooked apples first appeared in British cookbooks during the 18th century, though many early variants included pork and other meats in the sauce.

Fast Facts

1. Applesauce Manufacturers: Mott's, Seneca, Musselman's
2. Spices: cinnamon, sugar, lemon
3. Applesauce is a $100 million dollar a year industry

Applesauce on International Menus

In American kitchens, applesauce is typically a side dish or a dessert. On the Jewish holiday of Passover, applesauce is served on the side of potato pancakes as a sweet complement.

In Europe, applesauce is typically not eaten on its own, but as a sauce on top of meats such as ham or pork chops. Serving applesauce with a meat is not unusual in the United States, though it mostly appears on the side instead of on top of the dish.

Applesauce Recipe

Adapted from All Recipes, this recipe recommends using one cup of water for every pound of apples, and include one-third as much sugar as water.

1. Peel and chop apples
2. Put apples and water in a pot and simmer until apples are tender
3. Puree cooked apples in a blender
4. Add sugar and a tablespoon of lemon juice and heat on the stove for 5 minutes, stirring frequently.

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