KIRSCH: Syrup or juice from black cherries, raspberries, boysenberries,currants, grapes or cherry cider.
COGNAC: Juice from peaches, apricots or pears.
RED BURGUNDY: Grape juice
WHITE BURGUNDY: White grape juice
CHAMPAGNE: Ginger Ale
CLARET: Grape or currant juice, or syrup from cherry cider.
BEER OR ALE: Chicken broth, white grape juice, or gingerale
BRANDY: Apple cider, peach or apricot syrup.
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.
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.
1 cup of tomato juice diluted by 1/4 with water or vinegar.
1/2 cup of light soy sauce and 1/2 cup of citrus juice.
1/2 cup of light soy sauce and 2 TBLS of oil.
1 cup of teriyaki sauce
1/3 cup of balsamic vinegar
FOR COOKING:Non-alcoholic cooking sherry
Non-alcoholic cooking wine
Raspberry extract (instead of Brandy)