Applesauce
Binder
Functions
Dietary Info
About Applesauce
Applesauce is a smooth, puréed product made from cooked apples, often with a touch of added sweeteners or spices like cinnamon. In baking, it serves as a versatile binder, enhancing moisture and tenderness, making it a popular substitute for eggs or fats in recipes. Its mild, slightly sweet flavor complements a range of baked goods, adding moisture without overpowering other flavors. Home bakers appreciate applesauce for its ability to produce lighter, softer textures, especially in cakes, muffins, quick breads, and cookies.
History
Applesauce's origins trace back to ancient times when apples were first cultivated in Central Asia and spread across Europe. The process of cooking apples into a sauce likely emerged as a method to preserve the fruit. Applesauce gained popularity in baking during the 20th century, particularly among those seeking healthier alternatives or substitutions for fats and eggs. Its role in baking expanded with the rise of vegetarian and vegan diets, as it provided a plant-based, allergen-friendly option. Historically, applesauce has been valued not only for its culinary uses but also for its nutritional benefits, as it is high in fiber and vitamin C.