American applesauce

[Whwoz]

For those in the USA whom use applesauce, l am wondering what is in it and how thick or thin it is.

The reason I am asking is that I have in the oven now an applesauce and carrot bread in which the main liquid appears to be the applesauce. What I normally use as applesauce in the muffins that I use it in is basically cooked apple, mashed up. Rather thick which works ok in the muffins but not in this bread, to which I added a bit of water for better mixing.

Any help appreciated

[worth1]

What's non American applesauce like?

[Whwoz]

Don't buy it, so don't know

[worth1]

Most store bought applesauce in the US is rather thin like a gravy sort of.
No added spices or anything unless you get the fancy stuff.
The applesauce my mom made waste chunky with cinnamon and sugar.
We ate it all the time.
Then in the Marines I was introduced to the canned stuff that was horrible but I had to eat it or starve because it came in our field rations.
I haven't eaten it since because I was eating 3 cans a day.
You could probably look up pictures and see some from America to get a better idea.
It's like cement mortar that's too thin.

[Paulf]

We don’t buy applesauce so I can’t answer very well. We do make applesauce from our own apples and try as much as we can to make it thick. We also do pear butter. Same thing as applesauce only with pears so why not pear sauce?

[leftylogan]

I love applesauce and apple butter I buy both pretty often. Commercial applesauce is typically thin with no large chunks and is pretty liquidy so that's why it gets used in baking. Typically just apples boiled with a little sugar and maybe lemon juice and cinnamon. Apple butter is basically the same but is cooked lower and slower until it becomes spreadable.

[worth1]

I've still got over a quart of apfelkraut I made some time ago by cooking down I think 4 gallons of apple cider into a thick dark syrup.
Took over 24 hours.

[zeuspaul]

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[Whwoz]

Thanks folks, much appreciated.

[MissS]

Apples, water and cinnamon. Some add sugar but it really isn't necessary. https://www.allrecipes.com/recipe/51301 ... pplesauce/

[Shule]

For those in the USA whom use applesauce, l am wondering what is in it and how thick or thin it is.

The reason I am asking is that I have in the oven now an applesauce and carrot bread in which the main liquid appears to be the applesauce. What I normally use as applesauce in the muffins that I use it in is basically cooked apple, mashed up. Rather thick which works ok in the muffins but not in this bread, to which I added a bit of water for better mixing.

Any help appreciated

It's thin enough to pour about 80% of it out of a 46oz bottle, but you have to add water and shake to get the rest.

[Shule]

My applesauce contains apples, water, and ascorbic acid.