Hi, and thanks for your time and help.
When cooking for myself, I use a lot of shortcuts (no time), and in this case I'll be combining a puree of frozen squash with roasted onions and (theoretically) a little apple-juice concentrate. (I'd never serve this to others, but it tastes good and boosts my veg intake.)
However, I already have a lot of prepared applesauce and am wondering whether I could concentrate a small amount (in the toaster oven, say, in a small Corningware dish at a low heat) rather than buy the juice concentrate, which I don't need and will seldom use. (Yes, I know it can be re-frozen.)
Or, would it make more sense to add the appropriate amount of applesauce to the squash puree and then let the whole dish reduce a little in a warm oven? I'm thinking that a small quantity + a lot of natural sugar might stick to the Corningware, whereas a big quantity of something with a little fat added and less sugar overall is less likely to.
Or, is there a better way that's still short-cut-y? Thanks.
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