Citrus, vinegar, wine and broth
Substitutes for red wine
Red wine adds depth, color and a little acidity to stews, braises and tomato sauces.
Safety: Cooking doesn't burn off all the alcohol: a dish simmered 15 minutes can keep close to half of it, and even after 2 hours some is left. Use an alcohol-free swap for anyone who avoids alcohol.
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Beef or mushroom broth + red wine vinegar
- How much
- The same amount of broth, plus 1 tbsp red wine vinegar per cup
- What changes
- Deep and savory; a little less fruity.
- Best in
- Beef stew, braises, chili, pan sauces.
-
Unsweetened grape, pomegranate or cranberry juice + broth
- How much
- Half juice and half broth
- What changes
- Fruity and slightly sweet; good color.
- Best in
- Braises, tomato sauces.
-
Non-alcoholic red wine
- How much
- The same amount
- What changes
- Close in flavor; some are sweeter.
- Best in
- Everything.
Simmerbee recipes with red wine (6)
- Classic Oven-Braised Beef Stew
- Coq au Vin with Chicken Thighs
- One-Pot Chicken Cacciatore
- Oven-Braised Holiday Brisket with Onions
- Red Wine Braised Short Ribs
- Sunday Dutch Oven Pot Roast
On those recipes, tap Swaps next to the ingredient for the short version.