Alcohol Substitutes

KIRSCH: Syrup or <a href="/technique/QDWRNXYW/juice">juice</a> from black cherries, raspberries, boysenberries,currants, grapes or cherry cider.

COGNAC: <a href="/technique/QDWRNXYW/juice">Juice</a> from peaches, apricots or pears.

COINTREAU: Orange <a href="/technique/QDWRNXYW/juice">juice</a>, or <a href="/technique/YCPJKCW5/frozen">frozen</a> orange <a href="/technique/QDWRNXYW/juice">juice</a> concentrate.

CREME DE MENTHE: Spearmint <a href="/technique/QQBJYYGF/extract">extract</a> or oil of spearmint diluted with a little water or grapefruit <a href="/technique/QDWRNXYW/juice">juice</a>.

RED BURGUNDY: Grape <a href="/technique/QDWRNXYW/juice">juice</a>

WHITE BURGUNDY: White grape <a href="/technique/QDWRNXYW/juice">juice</a>

CHAMPAGNE: Ginger Ale

CLARET: Grape or currant <a href="/technique/QDWRNXYW/juice">juice</a>, or syrup from cherry cider.

FLAMBE'S OR <a href="/technique/3J4YNDT6/flaming">FLAMING</a> DESSERTS: The only <a href="/technique/W5QQLYTM/substitute">substitute</a> that might be used is a sugar cube soaded in lemon <a href="/technique/QQBJYYGF/extract">extract</a>, then set atop a dessert and burned.

BEER OR ALE: Chicken broth, white grape <a href="/technique/QDWRNXYW/juice">juice</a>, or gingerale

BRANDY: Apple cider, peach or apricot syrup.

RUM: Pineapple <a href="/technique/QDWRNXYW/juice">juice</a> or syrup <a href="/technique/PMQVQDJ8/flavored">flavored</a> with almond <a href="/technique/QQBJYYGF/extract">extract</a>.

SHERRY: Orange or pineapple <a href="/technique/QDWRNXYW/juice">juice</a>.

RED WINE: (unsweet) water, beef broth, boullion or consome, tomatoe <a href="/technique/QDWRNXYW/juice">juice</a> (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 <a href="/technique/QDWRNXYW/juice">juice</a>, diluted cider vinegar or white wine vinegar, liquid from <a href="/technique/TPWNYF5L/canned">canned</a> mushrooms.

NOTE*** To <a href="/technique/XZBDDD5G/cut">cut</a> sweetness of the syrups, dilute with water. Also use <a href="/technique/PMQVQDJ8/flavor">flavor</a> <a href="/technique/QQBJYYGF/extract">extracts</a> for interesting <a href="/technique/PMQVQDJ8/flavor">flavors</a>.

When alcohol is used in a recipe, it is generally used for one of two reasons; as a <a href="/technique/PMQVQDJ8/flavor">flavor</a> 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 <a href="/technique/Z7DWVT8G/marinating">marinating</a> and <a href="/technique/TPWNYF5L/can">can</a> be easily <a href="/technique/W5QQLYTM/substituted">substituted</a> in any recipe. Here are a few suggestions:MARINADES:Substitute for 1 cup of alcohol with:1 cup of citrus <a href="/technique/QDWRNXYW/juice">juice</a>, Lemonade, Pineapple or Orange <a href="/technique/QDWRNXYW/juice">Juice</a>.

1/2 cup of fresh lemon <a href="/technique/QDWRNXYW/juice">juice</a> or orange <a href="/technique/QDWRNXYW/juice">juice</a>.

1 cup of tomato <a href="/technique/QDWRNXYW/juice">juice</a> diluted by 1/4 with water or vinegar.

1/2 cup of light soy sauce and 1/2 cup of citrus <a href="/technique/QDWRNXYW/juice">juice</a>.

1/2 cup of light soy sauce and 2 TBLS of oil.

1 cup of <a href="/technique/LWHXP8VL/teriyaki-sauce">teriyaki sauce</a>

1/3 cup of balsamic vinegar

FOR COOKING:Non-alcoholic cooking sherry

Non-alcoholic cooking wine

Raspberry <a href="/technique/QQBJYYGF/extract">extract</a> (instead of Brandy)

Or you <a href="/technique/TPWNYF5L/can">can</a> burn the alcohol out of the liquor by <a href="/technique/XZFHRHHF/heating">heating</a> the liquor in a pan and carefully lighting a match