Non-Alcoholic Recipe Substitutions
Source: MADD San Diego cookbook, Make A Delicious Dish© 1993 Cookbook Publishers Inc.

Soups and Entrees
Cheese Dishes - Fondue or Rarebit
Desserts

Soups and Entrees:

For Dry (unsweet) Red Wine:
Use water, beef broth, bouillon or consomme, tomato juice (plain or diluted), diluted cider vinegar or red wine vinegar, or liquid drained from canned mushrooms.

Dry (unsweet) White Wine:
Use water, chicken broth, bouillon or consomme, ginger ale, white grape juice, diluted cider vinegar or white wine vinegar, or liquid drained from canned mushrooms.

Cheese Dishes - Fondue or Rarebit:

Beer or Ale:
Use chicken broth, white grape juice or ginger ale.

Desserts

Brandy:
Use apple cider, peach or apricot syrup.

Rum:
Use pineapple juice or syrup flavored with almond extract.

Sherry:
Use orange or pineapple juice.

Kirsch:
Use syrup or juice from black cherries, raspberries, boysenberries, currants, grapes or cherry cider.

Cognac:
Use juice from peaches, apricots or pears.

Cointreau:
Use orange juice or frozen orange juice concentrate.

Creme de menthe:
Use spearmint extract or oil, or spearmint diluted with a little water, or grapfruit juice.

Red Burgundy:
Use grape juice.

White Burgundy:
Use white grape juice.

Champagne:
Use ginger ale.

Claret:
Use grape or currant juice or syrup, or cherry cider.