I don’t know about you, but as a cook who doesn’t partake of alcoholic beverages, I have a hard time figuring out what to substitute in recipes that call for wine and liquor. I was looking through a cookbook the other day to figure out my next blog post and found this list of substitutions that seem to be pretty good. It’s a little lengthy, but comprehensive.
- Liquor/Liqueurs–sub an equal amount of fruit juice
- Wine–sub equal amount of fruit juice plus 1 T. vinegar
- Liquor/Wine–sub equal amount of liquid: chicken, beef or vegetable broth, or even water. Add 1 T. of red wine vinegar or white vinegar for a little zing. Also consider available non-alcoholic wines, but still add a vinegar to balance their sweetness.
- 2 T. Grand Marnier or other orange-flavored liqueur–sub 2 T. unsweetened orange juice concentrate.
- 2 T. Rum/Brandy–sub water, white grape juice, or apple juice.
- 1/4 c.or more White Wine–sub equal measure of chicken broth, vegetable broth, or clam juice (If using non-alcoholic wine, add 1 T. vinegar to cut the sweetness.
- 1/4 c. or more Red Wine–sub equal amount of chicken broth, beef broth, vegetable broth, clam juice, flavored vinegar, fruit juices, apples cider, and non-alcoholic wines (remember the vinegar trick).
SUBSTITUTIONS THAT INCLUDE EXTRACTS:
- 2 T. Grand Marnier or other orange-flavored liqueur–sub 2 T. orange juice and 1/2 t. orange extract.
- 2 T. Rum/Brandy–sub 1/2 to 1 t. 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 right amount of liquid.
- 2 T. Amaretto–sub 1/4 to 1/2 t. almond extract.
- 2 T. Sherry or Bourbon–sub 1 to 2 t. vanilla extract.
- 2 T. Chocolate Liqueur–sub 1/2 to 1 t. chocolate extract plus 1/2 to 1 t. coffee granules dissolved in 2 T. water (I don’t drink coffee either, so if you know of another way, let me know)
- For 1/4 c. or more port wine/sweet sherry/rum/ brandy/fruit-flavored liqueur–sub equal measure of orange juice or apples juice plus 1 t. of corresponding flavored extract or vanilla extract.
Source: Just a list stuck in my cookbook.
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