Whether it is part of a dessert, a healthy snack on its own or a condiment for pork or another meat, applesauce is a common ingredient in many kitchens. This is especially true in the fall when apple picking is in full swing and there are often too many apples to go around. One issue that many people have when making applesauce is a finished sauce that is too thin. If you find that your applesauce is thinner than you'd like, you can thicken it up a few different ways, either keeping to the recipe or adding a thickening agent.
Cook the applesauce according to your recipe. Add a thickening agent such as arrowroot starch at the end of the cooking process if the sauce seems too thin. Mix the arrowroot starch with equal parts cold water to create a slurry before adding it to the applesauce to prevent lumps. Whisk it into the hot applesauce for about 30 seconds to create the thickening effect. Add 1 tablespoon of arrowroot slurry for every 1 cup of applesauce.
To add thickness without introducing new ingredients into the mix, start by cooking the applesauce according to your recipe. Remove the sauce from the heat once the cooking process is completed, and leave it to cool. The applesauce will thicken naturally during cooling.
If the sauce is still not to your desired thickness, mash the applesauce with a potato masher rather than with an electric blender or hand mixer when it comes time to smooth out the sauce. Using a potato masher will create a chunkier, thicker sauce if you find it too thin when using an electric blender.
Arrowroot starch or flour is often found in Asian markets.
Arrowroot works well as a thickener for more acidic liquids, and it will not alter the taste.