Cooking Without Alcohol

by Jo-Ann Heslin, MA, RD, CDN on May 30, 2012 · 0 comments

Alcohol adds flavor to recipes and tenderizes meats, but the substitutes recommended below can do the same.
• For white wine, use an equal amount of white grape juice, apple juice or nonalcoholic wine. For every cup of marinade use ¾ cup juice + 2 tablespoons white wine vinegar or 2 tablespoons lemon juice.
• For sparkling wines, use equal amounts of sparkling grape juice or sparkling cider.
• For red wine, use equal amounts of red or purple grape juice, currant juice, pomegranate juice, cranberry juice or nonalcoholic wine. For every cup of marinade use ¾ cup juice + 2 tablespoons red wine vinegar or 2 tablespoon lemon juice.
• For port wine, rum, brandy or sweet sherry, use equal amounts of apple juice or apple cider plus one teaspoon of vanilla extract.
• For every tablespoon of bourbon use 2 teaspoons of vanilla or 1 tablespoon of fruit syrup.
• For beer, use equal amounts of non-alcoholic beer, apple cider or chicken or beef broth + 2 dashes of Angostura bitters.

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