Juice and spice and everything nice — that’s what your next recipe can be made of. It’s easy to substitute sweet fruit juice for white sugar.
Is your family trying to move away from processed white sugars? Juice can be a perfect recipe substitute for sugar.
How to substitute juice for white sugar
Juice will make your recipe sweet, just as sugar does, and it isn’t difficult to make the switch. Follow these simple steps to wipe out the white sugar in your favorite recipe:
- Your sweetest juices are apple, orange and white grape. Their concentrated forms provide optimal sugar content.
- For every cup of white sugar in the recipe, substitute 3/4 cup of the juice or juice concentrate.
- Using a tablespoon, reduce the amount of liquid in the recipe by three tablespoons.
- Follow the rest of the recipe as usual.
In the following recipe for cranberry-bran muffins, you won’t find a hint of white processed sugar!
Welch’s Cranberry Bran Muffins
- 1 can (11.5 ounces) Welch’s Frozen Concentrated Cranberry Juice Cocktail, thawed and undiluted
- 4 eggs
- 5 cups bran flakes, crushed
- 2 cups sour cream
- 2 cups flour
- 1 cup chopped walnuts
- 2 teaspoons baking soda
- Preheat oven to 400 degrees F. Prepare muffin pans by lightly spraying with cooking spray or by lining with paper cups.
- In medium bowl, whisk together cranberry juice cocktail and eggs until well blended. Mix in the crushed bran flakes, and set aside to stand for 5 minutes.
- Stir in the remaining ingredients just until the flour is moistened. The batter will be lumpy. Fill the prepared muffin cups about two-thirds full with batter.
- Bake for 20 minutes or until toothpick inserted in center of muffin comes out clean.
Cooking and baking with juice is a great way to enhance the flavor of sauces, baked goods and main courses, like this tasty chicken with Welch’s White Grape Juice:
Tasty Chicken with Welch’s White Grape Juice
- 4 boneless chicken breasts
- 1/4 cup flour
- 3 tablespoons butter
- 1/2 cup Welch’s White Grape Juice
- 1/2 cup chicken broth
- 1/2 teaspoon dried tarragon
- 1/4 cup half-and-half cream
- lemon juice
- Coat chicken with mixture of flour, salt and pepper.
- Melt butter in skillet. Add chicken. Cook over medium-high heat until browned on both sides, and cooked to desired doneness. Remove to warm plate.
- Deglaze pan with grape juice and broth, loosening browned particles. Stir in tarragon and half and half cream. Cook just until slightly thickened.
- Season with salt and pepper — add lemon juice to taste. Spoon sauce over chicken to serve.
Watch: How to make orange Jello cake
Watch this video to learn how to make orange cake with Jello and orange juice!