Love to cook? Read on for professional tips on building flavor without all the calories!

Sugar Baby, Sugar!


Like most people I know, I’m trying to diet. The minute I hear the dreaded D-word though, all I want is sugar. It pursues me through my dreams and tortures me until I submit.I realized I had to call a halt last night when I looked in the mirror and saw myself eating a dish of chocolate chips smothered in some Sanders caramel sauce I found hiding in a back corner of the refrigerater. (It was all I could find after the diet cupboard cleanout.) So what’s a girl to do? GET BACK TO THE BASICS.

One of the very best ways to increase flavor is to reduce a liquid. It strengthens and concentrates what is left and  lets us take total advantage of nature’s goodness. So try this. I took a gallon of cider and boiled it down to a cup. Add nothing. Just refrigerate it until you want to use it. Apples have a lot of pectin, so this process turns it into a delicious jam that is incredibly sweet, flavorful and filling – not to mention handy! Put it on your toast instead of sugary jam, brush it on pork chops, pork roasts, chicken or duck after cooking, stir it into your cinnamon tea, etc. etc. Have fun with it. I know you will really enjoy it.

NOTE: It can take as long as two hours over high heat to boil the cider down to a cup, so you want to do it when you will be around. Keep a close eye on it especially at the end because it will reduce faster and faster. It will froth at the end and then it’s done.

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