Substitutions for Wine and Liquor

posted by Mimi Hiller 12-21-99 11:01 AM

Substitutions for Wine and Liquor in Cooking
Source Unknown

In Soups and Entrees:

Dry (unsweet )red wine:
Beef broth, bouillon or consommé
Tomato juice (plain or diluted)
Diluted cider vinegar or red wine vinegar Liquid drained from canned mushrooms

Dry (unsweet) white wine:
Chicken broth, bouillon or consommé
Ginger ale
White grape juice
Diluted cider vinegar or white wine vinegar
Liquid drained from canned mushrooms

In Cheese Dishes (fondue or rarebit):
Beer or ale:
Chicken broth
White grape juice
Ginger ale

In Desserts:
Apple cider
Peach or apricot syrup

Pineapple juice or syrup flavored with almond

Orange or pineapple juice

Syrup or juice from black cherries, raspberries, boysenberries, currants or grapes
Cherry cider

Juice from peaches, apricots or pears

Orange juice or frozen orange juice concentrate

Creme de menthe:
Spearmint extract or oil of spearmint diluted with a little water or grapefruit juice

Red burgundy:
Grape juice
White burgundy:
White grape juice

Ginger ale

Grape or currant juice or syrup
Cherry cider

Note: to cut the sweetness of the syrups, dilute with water. Also, there are many flavor extracts, such as
almond and pineapple, that can be added for interesting flavors.

Flambés or Flaming Desserts:
The only substitute that might be used is a sugar cube soaked in lemon extract, then set atop and dessert and

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