Non-Alcoholic Substitutions

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.

DESSERTS:

• Liquor/Liqueurs--sub an equal amount of fruit juice
• Wine--sub equal amount of fruit juice plus 1 T. vinegar

SAVORY DISHES:

• 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.

SPECIFIC SUGGESTIONS:

• 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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