Originally Posted by Argamemnon
Why I want to use natural sugar instead of refined?
Because it's healthier of course.
Really? The disaccharide, sucrose C12H22O11, is the same regardless of where it comes from - or how much, or little, it is refined.
The problem with "sugar" is the amount consumed (high in calories and low in nutrition) in lieu of nutritious foods.
As for sauces
- only two I can think of off the top of my head that I make that use "sugars" are BBQ (I use brown sugar and molassas) and some tomato sauces where I use finely grated and minced carrots for their sugar and the other subtle flavors they bring to the pot.
As Constance noted - Stevia is an herb, not a natural