Wine and Alcohol Substitutions

Hi Derla,

Linda B posted this substution chart back in July.

Happy Cooking,

Betsy

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.