posted by Mimi Hiller 12-21-99 11:01 AM
Substitutions for Wine and Liquor in Cooking
Source Unknown
In Soups and Entrees:
Dry (unsweet )red wine:
Water
Beef broth, bouillon or consommé
Tomato juice (plain or diluted)
Diluted cider vinegar or red wine vinegar Liquid drained from canned mushrooms
Dry (unsweet) white wine:
Water
Chicken broth, bouillon or consommé
Ginger ale
White grape juice
Diluted cider vinegar or white wine vinegar
Liquid drained from canned mushrooms
In Cheese Dishes (fondue or rarebit):
Beer or ale:
Chicken broth
White grape juice
Ginger ale
In Desserts:
Brandy:
Apple cider
Peach or apricot syrup
Rum:
Pineapple juice or syrup flavored with almond
extract
Sherry:
Orange or pineapple juice
Kirsch:
Syrup or juice from black cherries, raspberries, boysenberries, currants or grapes
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 little water or grapefruit juice
Red burgundy:
Grape juice
White burgundy:
White grape juice
Champagne:
Ginger ale
Claret:
Grape or currant juice or syrup
Cherry cider
Note: to cut the sweetness of the syrups, dilute with water. Also, there are many flavor extracts, such as
almond and pineapple, that can be added for interesting flavors.
Flambés or Flaming Desserts:
The only substitute that might be used is a sugar cube soaked in lemon extract, then set atop and dessert and
burned.