NON ALCOHOL SUBSTITUTES

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

COGNAC:
Juice from peaches, apricots or pears.

COINTREAU:
Orange juice, or frozen orange juice concentrate.

CREME 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 from cherry cider.

FLAMBE'S OR FLAMING DESSERTS:
The only substitute that might be used is a sugar cube soaded in lemon extract, then set atop a dessert and burned.

BEER OR ALE:
Chicken broth, white grape juice, or ginger ale

BRANDY:
Apple cider, peach or apricot syrup.

RUM:
Pineapple juice or syrup flavored with almond extract.

SHERRY:
Orange or pineapple juice.

RED WINE:
(unsweet) water, beef broth, boullion or consome, tomato juice (plain or diluted), diluted cider vinegar, or red wine vinegar, liquid drained from mushrooms.

WHITE WINE:
(unsweet) water, chicken broth, boullion or consome, ginger ale, white grape juice, diluted cider vinegar or white wine vinegar, liquid from canned mushrooms.

NOTE*** To cut sweetness of the syrups, dilute with water. Also use flavor extracts for interesting flavors.

MARINADES:

Substitute for 1 cup of alcohol with:

1 cup of citrus juice, Lemonade, Pineapple or Orange Juice.

1/2 cup of fresh lemon juice or orange juice.

1 cup of tomato juice diluted by 1/4 with water or vinegar.

1/2 cup of light soy sauce and 1/2 cup of citrus juice.

1/2 cup of light soy sauce and 2 TBLS of oil.

1 cup of teriyaki sauce

1/3 cup of balsamic vinegar



FOR COOKING:

Non-alcoholic cooking sherry

Non-alcoholic cooking wine

Raspberry extract (instead of Brandy)

Or you can burn the alcohol out of the liquor by heating the liquor in a pan and carefully lighting a match