Many of the products made at Mani’s are sweetened with fruit juice concentrate. You can make your own fruit juice sweetner and today we share the recipe for Fruit Juice Reduction, an essential ingredient used in the recipes in Sweet & Natural Baking.
Fruit Juice Reduction
Makes 1 Cup
12 ounces frozen white grape juice or apple juice, unthawed
To make on the stove:
Place the unthawed juice concentrate in a wide medium heavy-bottom saucepan and bring to a full boil over high heat. Boil rapidly until the liquid is reduced to 1 cup, about 10 minutes. Pour the liquid into a glass measuring cup to accurately measure.
To make in the microwave:
Place the unthawed juice concentrate in a 1-quart microwave-safe container. A 1-quart glass measuring cup works best, as you can use the increments on the side of the cup to check how much the liquid has reduced.
Microwave on High (100%) until the liquid has reduced to 1 cup, about 12 minutes. This recipe was tested in a 700-watt oven; if yours has a lower wattage, it will take longer.
Cool completely before using. To speed cooling, pour the reductioninto a medium bowl placed in a large bowl full of iced water. Stir often until cooled and slightly thickened, about 10 minutes. The fruit juice reduction will keep, covered and refrigerated, for up to 1 week. Bring refrigerated fruit juice reduction to room temperature before using.
The juice reduction must be completely cool before using, so make this the very first thingyou do when preparing a recipe. The reduction can be simmering away while you are preheating the oven, greasing pans, and measuring other ingredients, and you won’t waste any time.
The fruit juice reduction can be prepared in larger quantities, in proportionately larger utensils. For example, two 12-ounce containers of frozen apple juice will yield 2 cups of apple juice reduction, but make it in a larger saucepan or a 2-quart measuring cup to avoid boiling over.
Sweet and Natural Baking: Sugar-Free, Flavorful Recipes from Mani’s Bakery
Mani Niall, Chronicle Books, (c) 1996; page 23.
A friend loves your bakery and said you have a pastry cook book for sale using alternative sweeteners beside refined white sugar. Where can we
buy the book?Comment by Flora Jew on 6/29 at 5:32 pm
Nice post, the sites are great, the foods look yummyComment by Oriental Recipes on 7/22 at 7:13 am