Wine and Alcohol Substitutes

Hello Andrea,

Here is a collection of posts from the archives regarding substitutes for wine and alcohol in recipes. Thanks to all that provided info!

Happy Holiday Cooking,

Betsy

My wine substitute
Posted by: Seppo on Thursday December 24th 1998 09:54:31 AM

Susie, this isn't a perfect substitiute but it has worked for me when I have been attached to a specific recipe that calls for wine. I simply substitute an equal amount of stock or bouillion dissolved in water - sometimes I whisk in a bit of tomato paste for a touch of sweetness. Depending on the other ingredients in the dish, if there are liquids (and it does depend what they are) I may increase one or more of them slightly and reduce the amount of stock or bouillion I add. You'll have to use your own discretion here. The dishes I've used this for have all worked just fine. The stock or bouillion helps to add some depth to the dish - though probably not as rich as the wine would be. Good Luck to you.

Posted by: Linda B. on Wednesday July 1st 1998 04:09:10 PM

Hi Everyone!
I found this on Internet and thought many of you would like to have it. Hope you can use it.

Alcohol Substitutions

Often we're asked what can be used in place of alcohol in our recipes. Liqueurs add a special flavor to desserts that is difficult to replace, but if you choose to make a substitution, here are some tips. Note, however, that the flavor will change, and it may take some practice to find the flavor you like the best.

If the recipe calls for 2 tablespoons Grand Marnier or other orange-flavored liqueur, substitute 2 tablespoons unsweetened orange juice concentrate or 2 tablespoons orange juice and 1/2 teaspoon orange extract.

For 2 tablespoons rum or brandy, substitute 1/2 to 1 teaspoon rum or brandy extract for recipes in which liquid amount is not crucial. Add water, white grape juice, or apple juice, if necessary to get the specified amount of liquid.

For 2 tablespoons amaretto, substitute 1/4 to 1/2 teaspoon almond extract.

For 2 tablespoons sherry or bourbon, substitute 1 to 2 teaspoons vanilla extract.

For 2 tablespoons Kahlua, coffee, or chocolate-flavored liqueur, substitute 1/2 to 1 teaspoon chocolate extract plus 1/2 to 1 teaspoon instant coffee in 2 tablespoons water.

For a 1/4 cup or more port wine, sweet sherry, rum, brandy, or fruit-flavored liqueur, substitute an equal measure of unsweetened orange juice or apple juice plus 1 teaspoon of corresponding flavored extract or vanilla extract.

For a 1/4 cup or more white wine, substitute an equal measure of white grape juice or apple juice.

For a 1/4 cup or more red wine, substitute an equal measure of red grape juice or cranberry juice. Other substitutions include chicken broth, beef broth, vegetable broth, clam juice, flavored vinegars, fruit juices, apple cider, and nonalcoholic wines. If you use a nonalcoholic wine, you may need to add a tablespoon vinegar (red or white depending on which color wine is specified) to help cut the sweetness of the fake vino.

Posted by Joe Ames

NEW WHITE COOKING WINE
1/2 c. white grape juice, bottled, as Welch's (4 fl. oz.)
1 tsp. rice vinegar

NEW RED COOKING WINE:
1/2 c. red (or purple) grape juice (4 fl. oz.)
1 tbsp. strong cold tea
1 tbsp. rice vinegar
Combine and use immediately. Use in lieu of wines called for in recipe books. Make tea by pouring 3/4 cup (6 fluid ounces) boiling water onto a tea bag. Press it thoroughly and let it steep until cold. Remove the tea bag and add the cold tea to the grape juice. Serve lightly chilled. It has an interesting flavor associated with some claret wines.