[Sca-cooks] Blackberry sauce? (was RE: Sca-cooks pounded meat slices)

[Terry Decker]

I would start with a 1/4 cup and modify by taste the same way I would alter
the other spices.  Since this is a sauce rather than jellied fruit,
sweetening to taste is a good idea.

Equal volumes of sugar and Splenda have the same sweetening characteristics
according to the specs.  By taste, I tend to find Splenda about twice as
sweet sugar in equal measure.

Bear

-----Original Message-----
From: robert frazier <robertblacksmith at yahoo.com>


>if i was to use sugar as the sweetner how much about
>would that be?
>
>> Now that I am home where I have my notes, I'll be
>> happy to post the recipe.
>>
>> Bear
>>
>> Blackberry Sauce
>>
<clipped>