Here are some suggestions from a 1988 magazine article if you are feeling creative:
For 1 cup of wine, try ⅞ cup chicken stock for savory dishes or fruit juice for desserts and the remaining ⅛ cup lemon juice or vinegar. OR try tomato juice and add some fresh herbs.
For 1-2 Tbsp. dry wine substitute lemon juice or vinegar eg. for dips.
For Amaretto, try ½ tsp almond extract for each ¼ cup liqueur. Add extract gradually and taste as you go along.
For orange liqueur such as Grand Marnier use equivalent amount of frozen orange juice plus a little orange rind.
For coffee liqueur, use coffee made with 4-6 times the amount of coffee you normally use or double-strength espresso.
Other fruit liqueurs, use the syrup from canned fruit (reduced by boiling).
Rum - try small amount of rum extract or vanilla.
Submitted By DIANE LAZARUS On 11-05-95
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