Whether canned fruit is as nutritious as fresh or frozen is a long-time debate that will probably continue for quite some time.  Since I am not a nutrionist I will not be weighing in on the issue.  The fact is that even though most fruits are now available in most areas year round, it doesn’t mean that they taste good enough to eat (There is no comparing seasonal, local produce to off-season, hot-house-forced or shipped-across-the-country fruit wannabees.) or that it is affordable for the average household.  Canned fruit also has the advantage of a longer shelf life.  Regardless of the reason, many people enjoy canned fruit.  After opening the can the next step in most preparations is to drain off the liquid.  Hold on there!  While you may think that the only purpose of this liquid is to preserve the fruit while it’s in the can, this juice can be repurposed.

How To Use the Leftover Juice in Canned Fruits

• Pour over a fresh fruit salad.  This juice has just enough acid to keep fresh fruits from browning.

• Use as a substitute for water in cake recipes to add a little fruit flavor to your dessert.

• Use in place of simple syrup in dessert and cocktail recipes.

If you don’t have a need for the syrup right when you open the can, pour it into an airtight container and store it in the refrigerator until you need it.  There’s no sense in throwing a free ingredient down the drain!  Now’s the time to tap into some juicy savings.