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Our runaway favorite contains a surprising ingredient.
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What You Need To Know
Few things seem more wholesome than applesauce. We spoon it into the mouths of babes, pack it in school lunches, and serve it as a companion to pork chops and potato pancakes. Imagine our surprise when we tasted seven brands from the daunting array of styles crowding the shelves (“natural,“ ”original,” and ”home style,” to name but a few)—and found that our runaway favorite contains sucralose, the same artificial sweetener in Splenda. A minute amount was enough to boost the applesauce’s sweetness without overpowering its fresh, bright apple flavor (or adding calories—not our concern at all). An artificial sweetener with 600 times the potency of sugar, sucralose turned out to have another benefit: It doesn’t contribute to the slimy consistency our tasters noticed in applesauce sweetened “naturally” with corn syrup. According to an expert in apple sauce processing at Cornell University, a thicker but somewhat mucilaginous texture can be produced when the sugars in corn syrup bond with the pectin and fructose in apples. But absence of added sugars was also not a good thing: With one exception, these unsweetened renditions tasted bland and washed-up with a watery consistency.
The other key ingredient in our top applesauce (and shared by our two other recommended brands)? A pinch of flavor-boosting salt.
Everything We Tested
Much to our surprise, tasters raved over this sucralose-sweetened applesauce’s “fresh,” “bright,” even “excellent” apple flavor and coarse, almost chunky texture, preferring it by a wide margin to all the other brands.
Tasters praised this corn syrup-sweetened applesauce for having just the “right degree” of sweetness, and for a “nice, thick” texture that wasn’t as slimy as the other syrup-sweetened applesauce in the lineup. Some likened it to “grade-school” applesauce.
Tasters enjoyed the “pleasant tartness” and hints of green apple and honey in this unsweetened applesauce, but its all-natural flavor still didn’t compare to the sucralose-enhanced applesauce.
This applesauce lost points for its “grainy, watery” texture and weak “flat” flavor. One taster even picked up a “soapy” note.
Tasters denounced this applesauce as thin, watery, and weak. One commented that it tasted like “cardboard with an apple-y finish.”
Tasters described this applesauce, which came in second to last, as “apple candy” with “fake” flavor and “slimy” texture. It had the highest sugar level in the lineup.
This applesauce had a “fermented” quality that tasters found unappealing, reminding them of “overripe or bruised” apples. One said it tasted “natural” but as if made with “lower-quality” apples.
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