Alice, you're quite right, it is just apple juice. The word concentrated had
been so ingrained in my brain because of DH telling me so frequently that we
MUST be able to get it. He doesn't do the shopping and, no, we definitely
can't.
Clay, our oranges do come from Spain, but we don't have Spanish grocery
stores because we have very few Spanish people living here. We do have
Polish and Chinese ones, but they wouldn't be much help in this case.
Sharon, no we can't get orange concentrate - that's the problem. As I said
previously, freezing and taking the ice crystals off would take a long time.
To get concentrate, it has to be repeated over and over again until there
are no more water crystals. Not worth the effort.
Joy, adding orange extract to orange juice could well work - good idea to
try. I really don't know why DH bothers with recipes that have substitutes
for sugar. We haven't used sugar for several years. We use Splenda
(sucralose) in both tablet and granular form. It can be used for cooking as
it behaves exactly like sugar and doesn't go bitter on heating unlike other
sweeteners or leave an aftertaste. It is sugar with part of the molecule
altered so that it keeps its taste but doesn't get absorbed into the body.
The only consideration when cooking with it is that it's not as bulky as
sugar, so a bit of extra flour has to be added to recipes to make up for it.
Jean in Poole, Dorset, UK
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