Cooking with wine… without wine

In my last video, we used red wine to braise some short ribs. But not everyone has a gallon of dirt-cheap Carlo Rossi’s burgundy wine that just collects dust most of the time.

When you take into consideration that you are going to be boiling away most of the alcohol anyway, and wine is really just fermented grapes, its pretty obvious what you need to do.  You need to mix the ultimate fermentation that is vinegar, with the ultimate grape product: Grape Jelly.

I usually mix about 3 tablespoons of jelly with 1/2 cup of vinegar and 1/2 cup of water for every cup of wine a recipe calls for.

If you insist on getting that alcohol in (even though you are going to cook it away), add a shot of rum or vodka.



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