Dishbeginnerdraft

Apple sauce

Also searched as: apple purée, stewed apples

In short: Apples collapse into sauce in a little liquid because heat dissolves the pectin between the cells.

Picture it

Like a wool jumper on a hot wash: the stitches loosen and everything collapses.

The decisive moments

1
Use soft varieties such as Bramley-style cookers; for chunks, firmer ones
Varieties with loose cells break down easily; firm ones keep their shape.
Vegetables soften (pectin breakdown)
2
Toss peeled pieces with a little lemon juice straight away
Acid slows the enzyme that turns cut surfaces brown.
Enzymatic browning
3
Steam until soft with a little water under a lid
Heat dissolves the pectin, and the apples give off enough juice themselves.
Vegetables soften (pectin breakdown)
4
Purée or press through a sieve, only then sweeten
That way the sweetness can be matched to the apples' acidity.
Seasoning with acid

Sources · 1