ALCOHOL SUBSTITUTION LIST

Sometimes alcohol is called for in recipes to enhance the overall flavor of a dish. If you prefer to cook without alcohol, it can be omitted from a recipe or replaced with a nonalcoholic alternative. Keep in mind that the overall flavor of the dish will not be exactly the same, but the substitutions will give you an approximation of the flavor.

Here are some general recommendations for nonalcoholic substitutes:

Beer: Nonalcoholic beer, chicken broth, apple cider or beef broth

Bourbon: 1 teaspoon vanilla extract in place of each tablespoon of bourbon

Champagne: Ginger ale, sparkling cider, cranberry juice or white grape juice

Cognac: Apricot, pear or peach juice

Cointreau: Orange juice concentrate

Crème de cassis: Black currant Italian soda syrup or black currant jam

Frangelico: Hazelnut or almond extract

Grand Marnier or other orange-flavored liqueur: Unsweetened orange juice concentrate

Marsala: White grape juice

Port: Concord grape juice with a pinch of lime zest; cranberry juice with a dash of lemon juice; or Concord grape juice concentrate

Rum: 1/2 teaspoon rum extract plus enough water to make 1 tablespoon in place of each tablespoon of rum

Sherry: Unsweetened apple, orange or pineapple juice plus 1 teaspoon vanilla extract

Vermouth, dry: White grape juice or white-wine vinegar

Vermouth, sweet: Apple juice, grape juice or balsamic vinegar

Wine, white: White grape juice, apple juice or chicken broth

Wine, red: Concord grape juice, cranberry juice or beef broth

FROM FOODNETWORK.com