Hi Jean,

The orange juice concentrate I have calls for 3 cans of water to one can of
concentrate. So why not multiply the amount needed by four and simmer some
orange juice down to the amount of concentrate actually needed.

Tammy Bartholomae
On Sun, May 8, 2011 at 4:05 AM, Lora <lorabutter...@btinternet.com> wrote:

> The only thing I can think of would be to find out the standard dilution
> values for concentrate to orange juice (4 parts water to 1 part
> concentrate), buy some orange juice made with concentrate and reduce to the
> correct volume by boiling off the extra water the way you'd make a reduction
> sauce from wine or if the recipe call for water aswell reducing the water
> accordingly
>
> On 8 May 2011, at 09:56, "Jean Nathan" <j...@nathan54.freeserve.co.uk>
> wrote:
>
> > DH wants to cook an American recipe which calls for concentrated orange
> juice. We used to be able to buy it from the freezer section of the
> supermarket in small cans, but having searched all of them, it's no longer
> available. I've seen several questions on the net with people from the UK
> and Australia asking what can be used as a substitute because it isn't
> available, and some of the answers have been rather rude (like "You'll find
> it in the freezer section, dear!" and "Just go buy some." from people who
> just can't seem to grasp the fact that it's not available. It seems to be
> readily available in the US, but not elsewhere.
> >
> > Is there a substitute that can be used instead. I know you can make your
> own through a long process of part freezing and sieving fresh orange juice,
> but the time involved isn't worth it. We can get orange extract, but that's
> extremely concentrated and you couldn't possibly use the third of a cup of
> that which the recipe calls for. Orange extract would mean that the liquid
> volume in the recipe would be reduced, but I suppose that could be replaced
> with water.
> >
> > Any suggestions?
> >
> > Jean in Poole, Dorset, UK
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