applesauce
Also known as: Apple sauce
Apples cooked down and pureed to a soft, spoonable consistency; a side dish on its own, or a moisture-adding substitute for fat or eggs in baking. Sweetened and unsweetened versions differ enough to matter for baking -- a heavily sweetened jar used to replace fat can throw off a recipe's sugar balance.
Buying guidance
Check the label for added sugar -- unsweetened is the safer default when substituting for fat, since it doesn't add extra sugar on top of what's already called for. Choose a can or jar without bulging, leaking, or a failed seal. When using it to replace fat, don't replace all of it -- some fat is still needed for tenderness, or the result turns rubbery.
Substitutions
- Mashed ripe banana -- adds its own flavor and more sweetness; works best where banana flavor is welcome.
- Pumpkin puree -- similar moisture and texture with a milder flavor impact; a good neutral swap in most baking.
- Plain yogurt -- adds moisture and a little tang without much sweetness; best where a slight tartness won't clash.
Tips & common mistakes
Cinnamon or spiced applesauce is usually shelved right next to the plain jars -- grabbing the wrong one adds a flavor and brown flecks plain applesauce wouldn't have, so check the label specifically for "unsweetened" and no added spices when a neutral puree is what's wanted.
Storage
An opened jar keeps refrigerated for about a week to ten days; a sharp, fermented smell or bubbling on the surface both signal it's started to spoil despite the cold. It freezes reasonably well, though the texture turns a bit grainier and wetter on thawing, which matters more when it's meant to be eaten as-is than when it's headed into baking.