Cooking with wine is a wonderful way to enhance the flavor of dishes and to tone down unwanted effects (such as acidity or saltiness) of overpowering ingredients in a recipe. But sometimes, leaving it out is a must””whether a dinner guest has dietary restrictions or you simply don’t like the taste.
For a low sugar, lower calorie and non-alcoholic substitute, use apple or carrot juice instead. This works especially well for desserts, such as poached pears or glazed cakes, made with sweet white varieties, but can also be tried with marinades, sauces and other savory foods.
Quick tip: Keep a stash of apple juice boxes in your pantry just for cooking. No need to open a big bottle when all a recipe calls for is a cup!