- Keep an open tin of orange concentrate in your fridge, add a spoonful into icing for cakes and watch it take on a tang.
- Cut down on the amount of sugar needed in rhubarb sauce by soaking the rhubarb in cold water and a pinch of baking soda prior to cooking. The water will turn black. Drain off this water, add fresh water and cook. The sauce gets sweet with less sugar because you’ve lowered the acidity of the rhubarb.
- Add dried fruit puree in soft chewy cookies to replace some of the sugar and some of the fat. You can reduce the sugar by up to a third in most cookie recipes without noticeably affecting the recipe.
- Use dried fruits in muffin and cake recipes to add a burst of sweetness in every bite. Chop the fruits into very small pieces to distribute the flavour more evenly through the batter.
