Frozen Concentrated Orange Juice?

Clutterfree

Hi,
I want to do a Delia recipe for Orange Cheesecake.
The ingredients state 3 fl oz/75ml of FROZEN concentrated orange juice, thawed.
Never seen this so can I substitute it with carton orange juice, or freshly squeezed orange juice and if so would it be the same quantities please?
Apoligies if this sounds like a stupid question!

Thanks.

sunflower76

Hmmm, I can't imagine why it asks for frozen orange jusice which you need to thaw anyway?

What is the juice to be used for in the recipe exactly? I can't see any reason not to substitute.

Is it an old book?

craftlady

Is it an old recipe - because you used to get very small cans of frozen concentrated orange juice that you had to dilute with water, but I havent seen those for ages.

Clutterfree

Well the book was republished in 1991 which is the copy I have, so wouldnt; consider it that old!
It is added to the cream cheese along with the orange zest and sugar.

flea72

i dont think its made anymore, as its not on the birdseye website

however, what to use as a substitute i dont know - seeing as the recipe calls for it undiluted, so you get a stronger flavour, and its not as liquid - if you use 3fl oz of reconstituted OJ, then the flavour wont be as intense - maybe a mixture of juice and some orange essence

F

Kiwisaver_2

I don't know if it's any help, but I make a mandarin cheesecake with tinned mandarins in juice and that's quite a bit more potent than the juice you get on a carton. I use a bit of the juice from the tin and a few bits of the mandarin smashed up when beating the cream cheese. I guess the recipe asks for concentrate, to up the orange flavour and keep the liquid volume down, as too much juice and it would be a bit sloppy. I'd just try it with the same quantities of whatever you have - it will be fine.

charliee_3

how about using high juice orange squash?? maybe leave out some of the sugar so its not too sweet?

ubamother

if you boiled a pint of orange juice until it was reduced to 3 oz you would probably get the nearest equivalent in terms of taste and thickness - if I remember the stuff in the cans, it was quite thick - maybe a bit thicker than evaporated milk but thinner than golden syrup.

Clutterfree

Thanks for all your replies.
Think I'm going to give this recipe a miss.
Now can anyone recommend a "to die for" cheescake recipe please that will impress my guests on Boxing Day?!
(and preferably one I can make a few days early and freeze)
Anything that doesn't have coffee in it!
Thanks.

Swan_2

I remember the concentrated frozen orange juice, but like the others don't think it's available any more

the nearest thing I can think of for intensity of flavour would be Sunquik orange squash, it's very thick, very orangey & has nothing artificial in it

purpleivy

Clutterfree wrote: »

Thanks for all your replies.
Think I'm going to give this recipe a miss.
Now can anyone recommend a "to die for" cheescake recipe please that will impress my guests on Boxing Day?!
(and preferably one I can make a few days early and freeze)
Anything that doesn't have coffee in it!
Thanks.

there was a very good raspberry and white chocolate cheeesecake froom one of the newspapers in the summer. Very easy to make as well (I did it in the tent when we were camping!!!) I will try and find a link, but if that fails I have a paper copy I can scan in.