[CnD] Alcohol Substitutes for Cooking

Shannon Hannah slhannah2014 at gmail.com
Tue Sep 6 00:20:41 CEST 2016


Alcohol Substitutes for Cooking

In place of the alcohol required in recipes use the following instead

For 1 Tablespoon dry vermouth:

    use 1 Tablespoon  apple juice.

For 1 Tablespoon  sweet sherry:

    use 1 Tablespoon  apple cider.

For 1/4 cup brandy,port wine,rum,sweet sherry,or fruity liqueur:

    use equal amount unsweetened apple or orange juice plus 1 teaspoon

    vanilla or other flavored extract.

For 1/4 cup red wine:

    use equal amount red grape juice or cranberry juice.

For 1/4 cup white wine:

    use equal amount white grape juice or apple juice.

For 2 Tablespoons amaretto:

    use 1/4-1/2 teaspoon almond flavored extract

    (add water or grape juice if you need an equal volume).

For 2 Tablespoons bourbon or sherry:

    use 1-2 teaspoons vanilla extract

    (add water or grape juice if you need an equal volume).

For 2 Tablespoons brandy or rum:

    use 1/2-1 teaspoon brandy or rum extract

    (add water or grape juice if you need an equal volume).

For 2 Tablespoons Grand Marnier or other orange-flavored liqueur:

    use 2 Tablespoons unsweetened orange juice concentrate

    OR 2 Tablespoons orange juice and 1/2 teaspoon orange extract.

For 2 Tablespoons Kailua or other coffee/chocolate-flavored liqueur:

    use 1/2-1 teaspoon chocolate extract plus 1/2-1 teaspoon coffee

    in 2 Tablespoons water.

For 2 Tablespoons sherry or bourbon:

    use 1 to 2 teaspoons vanilla extract. 


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