January 21, 2011

Alcohol Substitutions for baking and cooking

Brandy: Apple Cider, peach or apricot syrup

Rum: Pineapple juice or syrup flavored with almond extract

Sherry: Orange or pineapple juice

Kirsch: Syrup or juice from black cherries, raspberries, boysenberries, currants or grapes or cherry cider

Cognac: Juice from peaches, apricots, or pears

Cointreau: Orange juice or frozen orange juice concentrate

Crème de menthe: Spearmint extract or oil of spearmint diluted with a little water or grapefruit juice

Red Burgundy: Grape juice

White Burgundy: White grape juice

Champagne: Ginger ale

Claret: Grape or currant juice or syrup or cherry cider

Note: to cut the sweetness of the syrup, dilute with water. Also, there are many flavor extracts, such as almond or pineapple, that can be added for interesting flavors.

Flambes or Flaming desserts:
The only substitute that might be used is a sugar cube soaked in lemon extract, then set atop a dessert and burned.

For information relating to cooking off the alcohol when using it in recipes, click on this link. You'll be suprised at how long it actually takes! http://www.ochef.com/165.htm

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