Apple sauce

Different versions of apple sauces have been prepared since ancient times—a combination of pork and apples is even mentioned in Apicius, a collection of Roman cookery recipes, while different medieval varieties appear in English as well as various Central and Northern European cookbooks.

Apple sauce is made with cored apples that are cooked until they are soft enough to be mashed in a purée. Other ingredients typically include sugar and spices such as cinnamon or cloves. Unlike apple butter, the sauce is lighter in color and has a more liquid consistency.

Although it is subtly sweet and it is often used as a topping on desserts, apple sauce is also a great accompaniment to roasted meat dishes, especially pork, duck, or goose. It is difficult to say when and where applesauce originated, but it is believed that it appeared out of necessity to preserve fruit during winter.

The origin of applesauce is often associated with Central Europe, but the first written mention is found in an English cookbook Compleat Housewife, written by Eliza Smith in 1739. The sauce is also commonly prepared in the United States.