What to use in place of alcohol in recipes.
EatingWell
Sometimes alcohol is called for in recipes to enhance the overall flavor of a dish. If you prefer to cook without alcohol, it can be omitted from a recipe or replaced with a nonalcoholic alternative. Keep in mind that the overall flavor of the dish will not be exactly the same, but the substitutions will give you an approximation of the flavor.
Here are some general recommendations for nonalcoholic substitutes:
Beer:
Nonalcoholic beer, chicken broth, apple cider or beef broth
Bourbon:
1 teaspoon vanilla extract in place of each tablespoon of bourbon
Brandy:
Apple juice concentrate, white grape juice or pear juice
Champagne:
Ginger ale, sparkling cider, cranberry juice or white grape juice
Cognac:
Apricot, pear or peach juice
Cointreau:
Orange juice concentrate
Crème de cassis:
Black currant Italian soda syrup or black currant jam
Frangelico:
Hazelnut or almond extract
Grand Marnier or other orange-flavored liqueur:
Unsweetened orange juice concentrate
Marsala:
White grape juice
Port:
Concord grape juice with a pinch of lime zest; cranberry juice with a dash of lemon juice; or Concord grape juice concentrate
Rum:
1/2 teaspoon rum extract plus enough water to make 1 tablespoon in place of each tablespoon of rum
Sherry:
Unsweetened apple, orange or pineapple juice plus 1 teaspoon vanilla extract
Vermouth, dry:
White grape juice or white-wine vinegar
Vermouth, sweet: Apple juice, grape juice or balsamic vinegar
Note: When substituting with vinegar, if the liquid called for in a recipe is more than cup, use cup vinegar and add water, white grape juice or apple juice to get the total amount of liquid specified in the recipe.
Wine, white:
White grape juice, apple juice or chicken broth
Wine, red: Concord grape juice, cranberry juice or beef broth