Cookbook:Applesauce
(Redirected from Cookbook:Apple sauce)
| Applesauce | |
|---|---|
 | |
| Category | Condiments |
Cookbook | Recipes | Ingredients | Fruit
Characteristics edit
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
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
References edit
- ↑ 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.