DISH RESEARCH · Side dish
applesauce
Also known as: Applesauce, canned, sweetened, with salt, Applesauce, canned, sweetened, without salt, Applesauce, canned, unsweetened, with added ascorbic acid, Applesauce, canned, unsweetened, without added ascorbic acid (Includes foods for USDA's Food Distribution Program), Applesauce, flavored, Applesauce, regular, Applesauce, unsweetened, Applesauce, unsweetened, with added vitamin C
Marsha McDougal’s selected homemade applesauce cooks peeled Gala apples with ground cinnamon and water, then mashes them and stirs in lemon juice, with warm or chilled serving choices.
About applesauce
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Marsha McDougal presents homemade applesauce as a simple apple preparation. This selection uses her preferred Gala apples and the offered chunky, mashed texture.
The apples are washed, peeled and cored, then cut into small pieces. They go into a covered pot with ground cinnamon and water.
The mixture simmers with occasional stirring until the apples are tender. The same water portion can be adjusted if the sauce becomes too thick.
Off the heat, a potato masher breaks the apples into a chunky sauce. Lemon juice is stirred in after mashing.
The author describes apple-and-cinnamon aroma and lemon brightening the flavor. She offers the finished applesauce warm or chilled, including a plain bowl; smooth blending and other apple varieties remain separate options.
Ingredients in applesauce
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
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Cuisines & regions
Cuisine and regional connections are still being added.