SC - No alcohol in the sauce

[Ron and Laurene Wells]

I've never cooked with it, but this post kind of reminded me of another 
product available, could you use a SPARKLING Grape Juice?  Those taste a 
wee-bit like wine, but absolutely no alcohol.  Or perhaps you could use a 
non-alcoholic wine subtitute?  That would have the liquid volume you would 
need, and also would have ZERO alcohol as well.   Again, I don't know how 
well these would work as cooking flavors, but thought it might be worth a 
suggestion.

- -Laurene

At 12:32 PM 7/26/2000 -0500, you wrote:
>Date: Wed, 26 Jul 2000 11:32:11 -0400
>From: "Jeff Gedney" <JGedney at dictaphone.com>
>Subject: Re: SC - Sauce question - subbing for wine
>
>I have family that are VERY Christian (and recovering abusers to
>boot) and they and their kids won't eat anything with alcohol as
>an ingredient, regardless of how much the stuff was boiled.
>
>One answer I have found is freeze dried wine powder, which is
>available from some spicers. They don't retain _all_ the flavors of
>the alchoholic version, but will work for most sauces and marinades.
>and there is no possibility of hitting any SCA or mundane
>ingredient restrictions
>
>I believe that < http://www.spicesetc.com >  offers these.
>I use the sherry powder myself, in preference to cooking
>sherry and I have no complaints.
>And it keeps much better than the good stuff. It'll keep fine for
>a year or more.
>
>
>Brandu