Substitute For Apricot Brandy Recipes

ALCOHOL SUBSTITUTION LIST

Alcohol substitution list image

I love cooking with different spirits, but a lot of people don't so here is a substitution list for those that don't want to use alcohol in recipes.

Provided by Debra Taylor

Number Of Ingredients 12

Ingredients

amaretto: almond extract. as almond extract has a much stronger flavor, only use about ¼ of the amount of amaretto called for.
bourbon: a teaspoon or two of non-alcoholic vanilla extract
brandy: water is a common substitution but, depending on the recipe, cherry syrup (from canned cherries), white grape juice, and apple juice can be used.
champagne: any sparkling fruit juice will do here, such as apple, grape or cranberry juices. ginger ale also works well
coffee liqueur: espresso is a great substitution
cognac: pear, peach, or apricot juice works well
crème de menthe: to substitute for crème de menthe, spearmint extract is a good choice, or spearmint oil, which should be diluted with a small amount of water.
peach brandy: use the syrup from canned peaches. make sure peaches are canned in heavy syrup. peach preserves can also be used
port wine: grape juice,
red wine: cranberry juice, grape juice, tomato juice, even beef or vegetable broth.
rum: vanilla extract
sherry: apple, pineapple, and orange juices

Steps:

1. Use as directed above
2. Enjoy!

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Whiskey. An alcoholic substitute that is very similar to brandy is whiskey. The texture and flavor of whiskey are a little different from brandy, but it will fit very well in your recipe.
Rum. This is a type of alcohol that actually will make your recipe even tastier. Rum is sweeter than any other alcohol, and definitely sweeter than brandy.
Wine. Brandy is simply a wine that has been distilled, so wine will fit perfectly in your recipe. You can achieve a similar flavor with the wine and by using it, you will bring out the richness and strengthen the flavors of your recipe.
Vodka. You can always add Vodka which is flavorless, odorless and colorless and therefore won’t affect the color in your recipe. You can add it when baking because it will help to improve the texture.
Gin. Gin is another option, with its crisp, herbal notes – just make sure it will work with your recipe before you add it. It is especially good to use with meats.

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