I learned this from my mother years ago. When preparing fruit for pie filling, crisps, cobblers, etc., mix in a teaspoon or two of baking soda before adding any sweetener. Then start out with adding 1/4 to 1/2 the amount of sugar that you normally would.
The baking soda neutralizes the acid in the fruit, hence it needs much less sweetening. You'll need to experiment a bit to find what works for your particular recipes which is why I recommend starting with the smaller amounts. Saves money, calories, and if you're a diabetic like me, it lets you have a nice treat now and again.
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