Sure, pretty much everyone’s heard of adding a little sugar to spaghetti sauce when it’s too acidic. I used to add white sugar, and although it cut the acidity, the flavor left behind was a little hollow. Then, I caught a post on a web forum that suggested adding BROWN SUGAR to spaghetti sauce; I can’t tell you what a difference it made — instead of having a bland effect on the flavor of the sauce, it actually enhanced it. So, swap the white sugar in favor of the brown next time and see what you think.

2 Responses to “Acidic Spaghetti Sauce…not!”

  1. Mary Young Says:

    I wonder if turbinado ( raw) sugar would have the same affect?

  2. CEB Says:

    Well, I think that brown sugar is essentially sugar that hasn’t been very refined (the more refined the sugar, the lighter it is). Raw sugar is naturally brownish (because it’s unrefined), so it probably still contains all of the nutrients that brown sugar contains; it’s just more crystallized. I say, “Go for it!” I’ve actually been using Evaporated Palm Sugar (extracted from coconut palm) and it tastes A LOT like brown sugar, only it’s Glycemic Index is around 35 (where white sugar is close to 70).

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