So you have your haul of Galas, Honeycrisps, or Golden Delicious from the orchard or supermarket produce section, and want to extend their life and put them to tasty use. So is applesauce or apple butter the best option?
And how is applesauce different from apple butter, anyway? Read on for the fruit facts, plus recipe inspiration for both of these autumnal all-stars.
Applesauce is a semi-solid sauce created from apples, some form of liquid (such as water or cider), warm spices, and sugar, if desired. Cook that all down together to soften the fruit, mash or puree and voila: You have an applesauce recipe.
Depending on personal preference, you can puree it down into a smooth blend or leave it chunky, and you can scent it with vanilla, citrus, or maple.
Compared to apple butter, applesauce is lighter in consistency and flavor since it has a larger amount of water in the final product. With that in mind, you'll want to use flavoring elements in smaller quantities.
This all boils down to (sorry, we couldn't resist!) the fact that apple skins and flesh contain pectin. As you simmer them, the pectin is emitted and acts as a gel. Since applesauce cooks for a shorter time than apple butter, the result is mostly apples with a bit of jelly.
In America, applesauce recipes are used in sweet and savory applications. Try it atop potato latkes or alongside pork chops if you're Team Savory. If Team Sweet is more your style, stir some into oatmeal or incorporate it into cake batter.
Both applesauce and apple butter start by cooking apples slow and low with the same ingredients (liquid, flavoring elements, sweetener). But apple butter differs from sauce since it calls for a much longer cook time.
The result? A thicker, concentrated-in-flavor, darker caramel-colored and spreadable "jam" that's more similar in consistency to butter. (Chef John's Apple Butter recipe will walk you through how to DIY.)
Contrary to what you might think from the name, there's zero actual butter in apple butter. That name is derived from the fact that it is a dense spread.
Some serve it warm, giving it a slightly looser consistency, while others eat it straight from the fridge. Either way, the flavors are often more intense than in applesauce — making apple butter recipes the ideal complement for hearty, nutty breads and strong cheeses. (We see you, charcuterie boards.)
Can You Use Them Interchangeably?
When trying to remember the difference, we like to think of apple butter as applesauce intensified. Or applesauce squared, and with a more solid texture.
But when it comes down to it, both applesauce and apple butter can often be exchanged in baking recipes — especially when used as a replacement for some of the butter, oil, or eggs. Try this in our No Butter Choco-Chip Cookies or Yummy Applesauce Bread.
Can You Make Apple Butter From Applesauce?
While we prefer to start from scratch, you can absolutely make apple butter from store-bought applesauce simmered down into a thicker format. Just add more spices like nutmeg, cinnamon, and/or cloves and cook it to your desired flavor and density.
Apple butter is essentially concentrated applesauce.
It's usually flavored with the usual suspects—think cinnamon, cloves, nutmeg, nutmeg or a handful of other “warming spices"—and the cooking process is similar.
But when it comes down to it, both applesauce and apple butter can often be exchanged in baking recipes — especially when used as a replacement for some of the butter, oil, or eggs. Try this in our No Butter Choco-Chip Cookies or Yummy Applesauce Bread.
Use apple butter the way you'd use any fruit spread: Spread it on toast or biscuits, dollop it onto pancakes or waffles, stir it into your oatmeal, or use it to give your baked goods a burst of fruitiness.
Although applesauce is made from whole apples, when it comes to nutritional value, the two are not quite the same. In general, whole apples are a better source of fiber than applesauce.
Average shelf life unopened is 11 months. But after you open a jar, it is very important it is re-capped and refrigerated. It will last about a month in the refrigerator, but we usually finish out a jar in a couple of days. The same goes for any baked goods or cooked items made with apple butter.
Slather it on bread or biscuits, top your pancakes with it, stir it into your oatmeal, or simply eat it with a spoon! The perfect fall (or year-round) condiment.
How to replace butter and oil with applesauce. Applesauce adds the necessary moisture to hold the dry ingredients together along with heart-healthy soluble fiber. Plus, because applesauce has a high water content, your baked goods will stay moist and fresh longer.
If you're looking to make some of your favorite baked goods a wee bit healthier or vegan, applesauce is your magical friend! Applesauce can be used as a substitute for oil, butter, or eggs, and still give you delicious baked treats.
Start by toasting a half-teaspoon of your favorite ground baking spice (cinnamon, nutmeg, clove, allspice) in a small skillet over medium-low heat, stirring constantly, until fragrant. Transfer to a small bowl to stop the cooking, then stir in a pinch or two of the spice into your applesauce, adding more to taste.
Apple butter is a product created as a means of preserving apples. Due to its high acidity, high sugar content and low amounts of free water, an opened package can be kept for months at room temperature without spoiling.
While apple butter does contain some sugar, it is a healthier alternative to peanut butter, so long as you stick to the serving size. Apples not only help keep the doctor away, but also provide a lot of fiber that aids in digestion as well as vitamins B and C.
The vitamin C, Gazzaniga-Moloo points out, is added in during the processing, in the form of ascorbic acid. “Applesauce is going to be lower in vitamin C because you lose a lot when you peel the apple,” Gazzaniga-Moloo says. “You're pretty much just getting natural sugar and some more natural sugar.”
Applesauce retains some of the antioxidants, so it can help lower your cancer risk as well. The antioxidants in apples can help fight oxidative damage in the lungs, which can lower your risk for asthma. The quercetin in apples and applesauce can also give your immune system a boost and reduce inflammation.
Apple jam is like apple butter in that it features apples cooked down over a long period of time. However, apple jam is thinner in consistency, lighter in color, and often includes bits of fruit, whereas apple butter is thicker, darker in color (thanks to caramelization) and blended until smooth.
Unsweetened applesauce makes a great butter substitute for lightening up brownies, cookies, cakes and quick breads. For every cup of butter called for, use 1 cup of unsweetened applesauce.
Mix up a few different varieties for the best flavor; Fuji and Golden Delicious are popular softer varietals for apple butter that taste great together. Braeburn, Corland and Idared are great choices too.
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