I need a substitute for Grand Marnier.?

Question

I have a recipe which calls for 3 tbsp. Grand Marnier. I cannot, do not, and will not cook with alcohol of any kind.....personal and religious reasons. Anyway, I really want to make this particular cake...what can I use instead? And while I'm asking, what's a good sub for white wine and red wine in recipes? Please don't suggest "cooking wines" they are 35% alcohol.

Answer 1

you could simply go with orange juice, and maybe a bit of orange zest, don't add lemon though, as was suggested previously. and also, alot of the alcohol does cook out, but not all. that's impossible. so, if for religious reasons, then don't use the alcohol, and don't go with cooking wines, as they do have alcohol, and they taste god awful, as they are packed with salt. so, just go with juice.

Answer 2

Any good sub for Grand Marnier is an orange based liqueur, like Cointreau......that's more than suitable. When a liqueur is present in a strongly flavored item like a chocolate torte, the nuances of any particular liqueur such as Grand Marnier are masked by the other flavors.

THOUGH ALL OF THAT IS ALCOHOL. Maybe you could use a godiva chocolate - thick-- sauce. Avaliable at any grocery store, but since a Grand Marnier cake has alcohol in it, it is told that when using a nonalcoholic substitute...you lose a lot a lot of flavor and taste.


--maybe orange juice


MY LAST and BEST SUBSTITUTE IDEA WOULD BE:

butterscotch and a little orange juice

Answer 3

Broths or juices. In the case of the cake grate some orange rind and put it in the orange juice with a little lemon juice - or you can use orange juice concentrate (frozen) that has not been reconstituted.

Are you aware that the alcohol cooks out of things and therefore just leaves the flavor? There is not any alcohol left in something that has been cooked. I am a non drinker but I use wine and liqueurs to cook with. Also vanilla extract and most US bottled extracts are alcohol based and you probably use them when you cook.

PS cooking wines are not the same as drinking wines; they have a lower alcohol content, and they range from 5% (all NY State cooking wines are 5%) to around 18%
http://en.wikipedia.org/wiki/Cooking_wine

Answer 4

Try some orange juice, but also, you might want to try a tsp or so of brandy flavoring. It, like vanilla extract, has a bit of alcohol in it, but it's just as a tincture, not for flavor or intoxication.

For red/white wine...broth or stock. Grape juice is waaaaay too sweet. Maybe a little balsamic vinegar to help add that winey, grapey, somewhat acidic flavor you'll be missing. Wine vinegars would also work, though they don't taste as "sweet" as balsamic vinegar.

Maybe put in a little Kitchen Bouquet (a very concentrated vegetable stock) to help with body, color, and flavor. I've heard chicken Bovril is good for poultry dishes, but beef Bovril is far inferior to Kitchen Bouquet for meat dishes.

Answer 5

You can use frozen orange juice concentrate in the same amount as GM. For red wine, that is a tough one. You may try a good quality vinegar and add a little sugar to it and dilute it with water. It just won't be the same consistency as cooking with wine.

Answer 6

Well you can substitute Grand Marnier For orange juice, and the wine for any grape juice, because Grand Marnier its a orange flavored rum, and the wine its a aged grape juice.

i hope this is use full for you

Answer 7

Orange juice, was going to suggest orange extract but that has alcohol in it too. I found this web site...subs for alcohol in cooking...maybe it will help you.

http://whatscookingamerica.net/alcoholsub.htm



Good luck with the cooking!

Answer 8

You can use a few drops of orange extract in 3 tbsp of water.

Answer 9

orange zest, orange blossom extract, and there is this really nice myer lemon extract in specialty stores.