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subbing apple juice concentrate for sugar

I don't remember who asked for this but I just came across it in
Bryanna Clark Grogan's book _The (Almost) No Fat Cookbook_.

The recipe must have a fair amount if liquid in it to start with.  For
each 1/2 cup of sugar and 1 1/2 cups of liquid, sub 1 1/2 cups (12 oz
can) frozen conc. and add 1 teaspoon baking soda to balance acid in
juice.  To use less liquid, boil it down by half.

I haven't tried this myself.  

Hope this helps,