Apple sauce is inexpensive and is widely consumed in North America and some parts of Europe.

[citation needed] Home or commercially canned apple sauce is sterilized by heat to preserve freshness.

[8] Apple sauce is served as a side dish in northern Europe and North America.

In the United States, packaged apple sauce is primarily branded as a children's snack, and is ubiquitous in school cafeterias.

[9] In many cuisines, apple sauce is a common accompaniment to blood sausage: the German Himmel und Erde; the Luxembourgish träipen and the French boudin noir.

In fact the only French savory dish normally served with apple sauce (compote de pommes) is boudin sausage.

Apple sauce may also be served as a dessert in most European cuisines, or used as an ingredient in applesauce cake.

[4] In some recipes for baked goods, apple sauce can be used as a substitute for fat[11][12] or eggs to make them low-fat or vegan.

[13][11][12] Bavarian sweet mustard may be made with apple sauce, and is typically served with Weißwurst (similar to boudin blanc) or Leberkäse (a sort of pâté).

According to the USDA, a 100 grams (3.5 oz) reference amount of unsweetened applesauce is 82% water, 18% carbohydrates, and contains negligible fat and protein, while supplying 68 kilocalories (280 kJ) of food energy.

[19][20] Apple butters were brought to the Americas by German immigrants such as the Moravians and Pennsylvania Dutch.