Applesauce is a sauce made of apples. It can be prepared using either peeled or unpeeled apples. Depending on the type of applesauce you are making, you can sweeten (using sugar or honey) or season (often with cinnamon or cloves) it before canning. Depending on how ripe the apples are, it may be unnecessary to sweeten the apples at all.
From Wikipedia: “Apple sauce or applesauce is a sauce made of apples. It can be made with peeled or unpeeled apples and a variety of spices (commonly cinnamon and allspice). Flavorings or sweeteners such as sugar or honey are also commonly added. Apple sauce is inexpensive and is widely used in North America and some European countries.
It can be substituted for fat (e.g. butter/oil) in baking.
Commercial versions of apple sauce are readily available in supermarkets. It may be packaged in several ways, including: glass jars, tins, or plastic tubs. It is also sold in serving-size small plastic cups.”
“Apple sauce is made by cooking down apples with water or apple cider (fresh apple juice) to the required level. More acidic apples will render a finer purée; the highly acidic Bramley apple is popular for creating a very fine purée. Apples may or may not be peeled; sugar, spices, or lemon juice could also be added for flavoring. Apple butter is similar to apple sauce, but has a high cider to apple ratio, of 8 liters to 100 kilograms.”
Use and availability:
“Apple sauce was once a food prepared for winter, since it keeps well. It is often an accompaniment to a main course. In Sweden and Britain, for instance, apple sauce is usually eaten as a condiment for roast pork. In Germany it accompanies potato pancakes, in the Netherlands, french fries. It is also a popular accompaniment in the United States and is sometimes served as a dessert there as well, alone or used in making apple sauce cake. It is also used alone with toast as a snack. In France where it is referred to as compote, it is mostly viewed as a dessert and served at room temperature, with the notable exception of boudin aux pommes (dark blood sausage with apple sauce). In Portugal as well, maçã cozida (cooked apple) is solely viewed as a dessert.
Apple sauce can be used in baking as a substitute for fat (such as butter or oil) or eggs.”
“Since it is high in pectin (more of which can be added during the cooking process), apple sauce is a homemade remedy to combat diarrhea. Apple sauce is thus a component of the regimen devised to help children with diarrhea and stomach problems, also known as the BRAT diet: bananas, rice, apple sauce, and toast.”
If you are making homemade applesauce, it works well to add a few squeezes of lemon juice to the apples to prevent them from turning brown.