The only thing I can think of would be to find out the standard dilution values for concentrate to orange juice (4 parts water to 1 part concentrate), buy some orange juice made with concentrate and reduce to the correct volume by boiling off the extra water the way you'd make a reduction sauce from wine or if the recipe call for water aswell reducing the water accordingly
On 8 May 2011, at 09:56, "Jean Nathan" <[email protected]> wrote: > DH wants to cook an American recipe which calls for concentrated orange > juice. We used to be able to buy it from the freezer section of the > supermarket in small cans, but having searched all of them, it's no longer > available. I've seen several questions on the net with people from the UK and > Australia asking what can be used as a substitute because it isn't available, > and some of the answers have been rather rude (like "You'll find it in the > freezer section, dear!" and "Just go buy some." from people who just can't > seem to grasp the fact that it's not available. It seems to be readily > available in the US, but not elsewhere. > > Is there a substitute that can be used instead. I know you can make your own > through a long process of part freezing and sieving fresh orange juice, but > the time involved isn't worth it. We can get orange extract, but that's > extremely concentrated and you couldn't possibly use the third of a cup of > that which the recipe calls for. Orange extract would mean that the liquid > volume in the recipe would be reduced, but I suppose that could be replaced > with water. > > Any suggestions? > > Jean in Poole, Dorset, UK > To unsubscribe send email to [email protected] containing the line: > unsubscribe lace-chat [email protected]. For help, write to > [email protected]. Photo site: > http://community.webshots.com/user/arachne2003 To unsubscribe send email to [email protected] containing the line: unsubscribe lace-chat [email protected]. For help, write to [email protected]. Photo site: http://community.webshots.com/user/arachne2003
