Alcohol substitutes

Yield: 1 info/help

Measure Ingredient
1 \N Info/help
\N \N little water or grapefruit juice.

KIRSCH: Syrup or juice from black cherries, raspberries, boysenberries,

currants, grapes or cherry cider.

COGNAC: Juice from peaches, apricots or pears.

COINTREAU: Orange juice, or frozen orange juice concentrate.

CREME DE MENTHE: Spearmint extract or oil of spearmint diluted with a RED BURGUNDY: Grape juice

WHITE BURGUNDY: White grape juice CHAMPAGNE: Ginger Ale

CLARET: Grape or currant juice, or syrup from cherry cider.

FLAMBE'S OR FLAMING DESSERTS: The only substitute that might be used is a sugar cube soaded in lemon extract, then set atop a dessert and burned.

BEER OR ALE: Chicken broth, white grape juice, or gingerale BRANDY: Apple cider, peach or apricot syrup.

RUM: Pineapple juice or syrup flavored with almond extract.

SHERRY: Orange or pineapple juice.

RED WINE: (unsweet) water, beef broth, boullion or consome, tomatoe juice (plain or diluted), diluted cider vinegar, or red wine vinegar, liquid drained from mushrooms.

WHITE WINE: (unsweet) water, chicken broth, boullion or consome, ginger ale, white grape juice, diluted cider vinegar or white wine vinegar, liquid from canned mushrooms.

NOTE*** To cut sweetness of the syrups, dilute with water. Also use flavor extracts for interesting flavors.

When alcohol is used in a recipe, it is generally used for one of two reasons; as a flavor enhancer in cooking, or as a meat tenderizer in marinades. A variety of other foods do have the same properties as alcohol in cooking and marinating and can be easily substituted in any recipe. Here are a few suggestions: MARINADES:

Substitute for 1 cup of alcohol with: 1 cup of citrus juice, Lemonade, Pineapple or Orange Juice.

½ cup of fresh lemon juice or orange juice.

1 cup of tomato juice diluted by ¼ with water or vinegar.

½ cup of light soy sauce and ½ cup of citrus juice.

½ cup of light soy sauce and 2 TBLS of oil.

1 cup of teriyaki sauce

⅓ cup of balsamic vinegar


Non-alcoholic cooking sherry

Non-alcoholic cooking wine

Raspberry extract (instead of Brandy) Or you can burn the alcohol out of the liquor by heating the liquor in a pan and carefully lighting a match Submitted By JANE KNOX On 10-19-94

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