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My OH is diabetic and I want to make some chutney can I use splenda instead of sugar or is their something else?
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Gardening ..... begins with daybreak
and ends with backache
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I am certain that the day my boat comes in, I'll be at the airport. -
I've no idea me lovely, but I think I might have taken a bit too much of it myself today.
I'm only here cos I got on the wrong bus.Comment
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Part of the problem there is that the sugar along with the vinegar, is a preservative. You have to be very careful about adjusting the quantities of either in a recipe. If you're prepared to store the chutney in a fridge and have it eaten quite quickly, then you could maybe substitute? I wouldn't like to say for certain though
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SarWix is right about the preservative thing. Another thing is that aspartame molecules can't cope with heat, but this new 'sucralose' stuff can, so splenda is ideal as a sugar sustitute when cooking. I only know this cos my dad's a chemist, he mentioned this last week.Comment
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I'd tend to agree with Sarah re the sugar is the preservative;that said I have got a sugar free recipe~never used it so can't say if it's any good.
2tblsp pickling spice, 1/2pt cider vin, 1lb onions, 1 lge cooking apple, 1 lb toms(pref green), 2oz dried apricots, 2tsp mixed spice, 1/4tsp chilli powder, 2tsp salt,
3oz raisins, 3tbs apple concentrate.
Bring pickling spice&vinegar to boil,reduce heat & simmer for 10mins.
Put chopped onion,toms,apple in heavy based pan,strain in the vinegar,quickly bring to boil,then reduce heat& simmer,covered for 20 mins.stir often.
Halve the apricots & add to pan along with remaining ingredients~simmer for another 20mins.
allow to cool &transfer to jars.
If you try it hope it works!!the fates lead him who will;him who won't they drag.
Happiness is not having what you want,but wanting what you have.xxComment
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Thanks everyone some good thoughts here like the recipe andi&di might give it a go.Gardening ..... begins with daybreak
and ends with backacheComment
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