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Substitutions for Wine/Liquor in Cooking

Source of Recipe

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1. Tired of finding a new recipe for the holidays, only to discard it when you discover that it calls for the use of wine? Gourmet cookery is the delicate blending of foods that makes use of the savors of one's choice and need not include the use of liquors or wines. In recipes that do call for them, substitutions can be easily made.


2. 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

3. In Cheese Dishes (fondue or rarebit):

Beer or ale:
Chicken broth
White grape juice
Ginger ale

4. 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

5. 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.

Flambées 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.