Apple sauce or applesauce is a sauce made of apples. It can be made with peeled or unpeeled apples and may be spiced or sweetened. Apple sauce is inexpensive and widely used in North America and some of Europe.
A wide range of apple varieties is used to make apple sauce, depending on the preference for sweetness or tartness.Formerly, sour apples were used to make savory apple sauce.
Commercial versions of apple sauce are readily available at retail grocers.
Apple sauce is made by cooking down apples with water or apple cider (fresh apple juice). More acidic apples will render a finer purée; the highly acidic Bramley apple creates a very fine purée. The apples may or may not be peeled; if they are not peeled, the peels and seeds are typically separated in a food mill.Sugar, and spices such as cinnamon, allspice, and even red hot candies may be added for flavoring. 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.
A baked apple sauce can be made by baking rather than boiling, in which case the apples are peeled and cored before cooking.
Home or commercially canned apple sauce is sterilized by heat to preserve freshness.
Apple butter is a highly concentrated version of apple sauce. Its high concentration of sugar gives it a long shelf life.
Apple sauce is served as a side dish in northern Europe and north America.
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 particular, in the Rhineland, it is served with Reibekuchen, and 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: flurgönder, a smoked meat; various kinds of spätzle, including Schupfnudeln; Swiss Älplermagronen, 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 mayonnaise first, then apple sauce.
In many cuisines, apple sauce is a common accompaniment to blood sausage: the German Himmel und Erde; the Luxembourg träipen; and the French boudin noir. In fact, in France, the only savory dish normally served with apple sauce ( compote de pommes) is boudin sausage, both white and black.[ citation needed ] It is also served with other sausage-like preparations, like goetta and knipp.
Apple sauce may also be served as a dessert in most European cuisines, or used as an ingredient in applesauce cake.Apple sauce may be used as a sauce for Polish pierogis, Swedish Äggakaka, Ukrainian syrniki pancakes, Central European Palatschinken, German Kaiserschmarrn , and various kinds of sweet and savory dumplings ( Knödel ). In Scandinavian cuisine, it sometimes served with breakfast filmjölk, 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.
In some recipes for baked goods, apple sauce can be used as a substitute for fator eggs to make them low-fat or vegan. Bavarian sweet mustard may be made with applesauce, and is typically served with Weißwurst (similar to boudin blanc) or Leberkäse (a sort of pâté).
Apple sauce is an "old-fashioned diarrhea remedy".The older BRAT diet and the more effective CRAM diet include apple sauce, and are given to children with diarrhea and stomach problems.
Apple sauce is a common component of a soft diet.
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Sauces made with apples date to at least the Middle Ages.
Cajun cuisine, is a style of cooking named for the French-speaking Acadian people deported by the British from Acadia in Canada, incorporating West African, French and Spanish cooking techniques, in region of Louisiana. Cajun cuisine is sometimes referred to as a 'rustic cuisine', meaning that it is based on locally available ingredients and preparation is relatively simple.
Midwestern cuisine is a regional cuisine of the American Midwest. It draws its culinary roots most significantly from the cuisines of Central, Northern and Eastern Europe, and Native North America, and is influenced by regionally and locally grown foodstuffs and cultural diversity.
The cuisine of the Southern United States developed in the traditionally defined American South. Tidewater, Appalachian, Cajun, Creole, Lowcountry, and Floribbean are examples of types of Southern cuisine. In recent history, elements of Southern cuisine have spread north, having an effect on the development of other types of American cuisine.
Bread pudding is a bread-based dessert popular in many countries' cuisines, made with stale bread and milk or cream, generally containing eggs, a form of fat such as oil, butter or suet, and depending on whether the pudding is sweet or savory, a variety of other ingredients. Sweet bread puddings may use sugar, syrup, honey, dried fruit, nuts, as well as spices such as cinnamon, nutmeg, mace, or vanilla. The bread is soaked in the liquids, mixed with the other ingredients, and baked.
Sausages are a meat product usually made from ground meat, often pork, beef, or poultry, along with salt, spices and other flavourings. Other ingredients such as grains or breadcrumbs may be included as fillers or extenders. Some sausages include other ingredients for flavour.
Blood sausages are sausages filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Variants are found worldwide. Pig, cow, horse, donkey, sheep, duck, and goat blood can be used, varying by country. Black pudding is the distinct regional type of blood sausage originating in the United Kingdom and Ireland
Meatloaf is a dish of ground meat that has been combined with other ingredients and formed into the shape of a loaf, then baked or smoked. The final shape is either hand-formed on a baking tray or pan-formed by cooking it in a loaf pan. It is usually made with ground beef, although ground lamb, pork, veal, venison, poultry and seafood are also used, sometimes in combination. Vegetarian adaptations may use imitation meat or pulses.
Ukrainian cuisine is the collection of the various cooking traditions of the Ukrainian people accumulated over many years. The cuisine is heavily influenced by the rich dark soil (chornozem) from which its ingredients come and often involves many components.
Romanian cuisine is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character. It has been mainly influenced by Turkish and a series of European cuisines in particular from the Balkans, or Hungarian cuisine as well as culinary elements stemming from the cuisines of the Slavic-speaking countries of Eastern and Central Europe.
Comfort food is food that provides a nostalgic or sentimental value to someone, and may be characterized by its high caloric nature, high carbohydrate level, or simple preparation. The nostalgia may be specific to an individual, or it may apply to a specific culture.
Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries and nations. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally, meat has been reserved for once-weekly consumption, typically on weekends. The body of Czech meals typically consists of two or more courses; the first course is traditionally soup, the second course is the main dish, and the third course can include supplementary courses, such as dessert or compote. In the Czech cuisine, thick soups and many kinds of sauces, both based on stewed or cooked vegetables and meats, often with cream, as well as baked meats with natural sauces (gravies), are popular dishes usually accompanied with beer, especially Pilsner, that Czechs consume the most in the world. Czech cuisine is also very strong in sweet main courses and desserts, a unique feature in European cuisines.
Chinese Indonesian cuisine is characterized by the mixture of Chinese with local Indonesian style. Chinese Indonesians, mostly descendant from Hokkien, brought their legacy of Chinese cuisine, and modified some of the dishes with the addition of Indonesian ingredients, such as kecap manis, palm sugar, peanut sauce, chili, santan and local spices to form a hybrid Chinese-Indonesian cuisine. Some of the dishes and cakes share the same style as in Malaysia and Singapore which are known as the Nonya cuisine by the Peranakan.
An apple dumpling is a baked or boiled pastry-wrapped apple. To prepare apple dumplings, apples are peeled, cored and sometimes quartered and placed on a portion of dough. The hole from the core may be filled with cinnamon, butter and sugar and sometimes dried fruit such as raisins, sultanas, or currants. The dough is folded over the apples and sealed. Sometimes a spiced sauce is poured over the dumplings which are then baked until tender; the sugar and butter create a sweet sauce. Apple dumplings can be served hot, cold, or room temperature for breakfast, dessert, or as a main dish.
A baked apple is an apple baked in an oven until it has become soft. The core is usually removed and the resulting cavity stuffed with fillings and seasonings. Wrapped in a pastry crust, it becomes an apple dumpling. Pears may be prepared in the same way.
Goan Catholic Cuisine is the cuisine of the Goan Catholic community and is largely influenced by the Saraswat, Konkani, Portuguese, South Indian, and British cuisines.
Venetian cuisine, from the city of Venice, Italy or more widely from the region of Veneto, has a centuries-long history and differs significantly from other cuisines of northern Italy, of neighbouring Austria and of Slavic countries, despite sharing some commonalities.
Indo cuisine is a fusion cooking and cuisine tradition, mainly existing in Indonesia and the Netherlands, as well as Belgium, South Africa and Suriname. This cuisine characterized of fusion cuisine that consists of original Indonesian cuisine with Eurasian-influences—mainly Dutch, also Portuguese, Spanish and British—and vice versa. Nowaday, not only Indo people who consume Indo cuisine, but also Indonesians and Dutch people.
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