Non-Alcoholic Recipe Substitutions

Soups and Entrees
Cheese Dishes - Fondue or Rarebit

Desserts

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Soups and Entrees

For Dry (unsweet) Red Wine:  

Use water, beef broth, bouillon or consomme, tomato juice (plain or diluted), diluted cider vinegar or red wine vinegar, or liquid drained from canned mushrooms.

Dry (unsweet) White Wine:  

Use water, chicken broth, bouillon or consomme, ginger ale, white grape juice, diluted cider vinegar or white wine vinegar, or liquid drained from canned mushrooms.

Cheese Dishes - Fondue or Rarebit

Beer or Ale:  

Use chicken broth, white grape juice or ginger ale. 

Desserts

Brandy:  

Use apple cider, peach or apricot syrup. 

Rum:  

Use pineapple juice or syrup flavored with almond extract. 

Sherry:  

Use orange or pineapple juice.

Kirsch:  

Use syrup or juice from black cherries, raspberries, boysenberries, currants, grapes or cherry cider. 

Cognac:  

Use juice from peaches, apricots or pears.

Cointreau:  

Use orange juice or frozen orange juice concentrate.

Creme de menthe:  

Use spearmint extract or oil, or spearmint diluted with a little water, or grapfruit juice.

Red Burgundy:  

Use grape juice.

White Burgundy:  

Use white grape juice. 

Champagne:  

Use ginger ale. 

Claret:  

Use grape or currant juice or syrup, or cherry cider.  

Source: MADD San Diego cookbook, Make A Delicious Dish © 1993 Cookbook Publishers Inc..

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