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Use something with a little depth, something with sweetness, aomething with acid, as well as complexity of flavor to imitate marsala; I suggest grape juice with a little brandy and a little sherry vinegar. If no grape juice, then cranberry/pomegranate juice (NOT a juice desigend for kids that is all sweet and no sour). You can also use a white wine with a little brandy for extra sweetness (the tannins and the color do not make that much of a difference in the cannoli shell - it's more about the flavor). You could also use vermouth possibly, but I haven't tried that as a substitute.
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What might taste good is a little bit of that brandy with some fruit punch/red drink, like one teaspoon of brandy and three of fruit punch, or two and two.
Hope that helps :)
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PS. Thank you for sharing the recipe in your question.
Source(s):
http://www.gourmetsleuth.com/alcoholsubstitutes.htm
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Also, I found this:
"Red Wine - Red grape juice, cranberry juice, chicken broth, beef broth, vegetable broth, clam juice, fruit juices, flavored vinegar. (Substitute equal amount of liquid.) "
Source(s):
http://whatscookingamerica.net/alcoholsub.htm
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Source(s):
http://chowhound.chow.com/topics/354542
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You won't need to change the amount. I've had to sub for marsala in recipes before, and this is exactly what I did. It turned out better than fine, too.
Source(s):
experience; www.thymeforcooking.com
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Answered Question
M$1
December 18, 2008 10:37 PM
I'm making sicilian cannolis what can i substitute for the red wine. (no wine available)
I'm making everything from scratch and this old Sicilian cannoli recipe calls for the shell dough to use 2 tbl spoons of Marsala wine.
I realize any sherry or sweet red wine would work. However I would like to see what else might work.
What on gods green earth might i be able to use instead of this red sweet wine ?
I have plenty of extracts including bourbon and a bottle of old brandy in the house , along with other stuff i can utilize .
Here is what the recipe calls for.
2 and 1/2 c. all-purpose flour - check
2 tsp. cocoa -check
2 tsp. sugar -check
4 tsp. vegetable shortning at room temperature -check
2 tsp. marsala wine -missing (and i don't have any reds in the house)
Oil (any) -check
Filling:
1 c. Confectioners sugar -check
6 c. Polly-O Ricotta, well drained
1 1/4 candied fruit
2 tsp. vanilla extract
2 oz semi-sweet chocolate or toping of choice (almonds/pistachio) (which is the old/better/healthier way of doing it) -check
X Confectioners sugar -check (for topping)
And just a note I don't want anyone to think i am butchering the recipe , I realize i should follow the recipe to the letter or it won't taste perfect. However i'm on a time crunch.
I'm open to all reasonable and even some left field suggestions.
And just a quick note: I don't want to make it any other way , the Sicilian way of doing this with the fruit and the ricotta is the route im trying to stick with.
I realize any sherry or sweet red wine would work. However I would like to see what else might work.
What on gods green earth might i be able to use instead of this red sweet wine ?
I have plenty of extracts including bourbon and a bottle of old brandy in the house , along with other stuff i can utilize .
Here is what the recipe calls for.
2 and 1/2 c. all-purpose flour - check
2 tsp. cocoa -check
2 tsp. sugar -check
4 tsp. vegetable shortning at room temperature -check
2 tsp. marsala wine -missing (and i don't have any reds in the house)
Oil (any) -check
Filling:
1 c. Confectioners sugar -check
6 c. Polly-O Ricotta, well drained
1 1/4 candied fruit
2 tsp. vanilla extract
2 oz semi-sweet chocolate or toping of choice (almonds/pistachio) (which is the old/better/healthier way of doing it) -check
X Confectioners sugar -check (for topping)
And just a note I don't want anyone to think i am butchering the recipe , I realize i should follow the recipe to the letter or it won't taste perfect. However i'm on a time crunch.
I'm open to all reasonable and even some left field suggestions.
And just a quick note: I don't want to make it any other way , the Sicilian way of doing this with the fruit and the ricotta is the route im trying to stick with.
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Best Answer Chosen by Asker
| December 18, 2008 11:26 PM |
| Asker's Rating: |
• Using pomegranate and brandy worked perfectly!
While i was a little timid about selecting your answer I'll give you the benefit of the doubt that this answer came from some form of experience. In the future please format your answers more and ad sources making it easier to grasp key groups of facts
While i was a little timid about selecting your answer I'll give you the benefit of the doubt that this answer came from some form of experience. In the future please format your answers more and ad sources making it easier to grasp key groups of facts
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Other Answers (7)
December 18, 2008 10:46 PM
If you're looking for nonalcoholic options, sweet grape juice, fruit punch, or any sweet red juice should do the trick. Any drink that can be reduced without going overboard with price is good too. What might taste good is a little bit of that brandy with some fruit punch/red drink, like one teaspoon of brandy and three of fruit punch, or two and two.
Hope that helps :)
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December 18, 2008 10:47 PM
Because it is only 2 T. I'd recommend substituting grape jelly. You could try grape juice too, but you probably thought of that already. PS. Thank you for sharing the recipe in your question.
Source(s):
http://www.gourmetsleuth.com/alcoholsubstitutes.htm
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December 18, 2008 10:54 PM
This is just random, I've never tried it before so I have no idea if it would work, but in a marinade I once made, it said I could substitute (red wine) vinegar for red wine. Also, I found this:
"Red Wine - Red grape juice, cranberry juice, chicken broth, beef broth, vegetable broth, clam juice, fruit juices, flavored vinegar. (Substitute equal amount of liquid.) "
Source(s):
http://whatscookingamerica.net/alcoholsub.htm
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December 18, 2008 10:58 PM
- Fact Refuted
In a marinade, red wine vinegar would be an acceptable substitute, but vinegar would likely cause problems with baking.
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December 19, 2008 02:35 AM
I disagree with ppalmer. The vinegar is provides the acid needed to complete the leavening for the recipe--without a wine basis, you need some vinegar in this recipe.
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December 19, 2008 02:46 AM
I think she's right about vinegar possibly causing some issues, especially since the dough is going to be fried.
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December 18, 2008 11:11 PM
Marsala is not a red wine, it is a sweet desert wine. Using a red wine would be wrong; something like sherry or port or even Manischewitz would be more like it. Without any wine, I see on a foodie site that a dash of angustura bitters would add a herbal aroma, and you could add a bit more sugar for the sweetness.
Source(s):
http://chowhound.chow.com/topics/354542
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December 18, 2008 11:58 PM
I'd go with just grape juice. After all, it's wine, only...newer. If you need the "bite" that the alcohol has, then replace a small amount of the grape juice with vinegar or some of your brandy. Probably the brandy would be better, and give it that depth of flavor liqueurs have. You won't need to change the amount. I've had to sub for marsala in recipes before, and this is exactly what I did. It turned out better than fine, too.
Source(s):
experience; www.thymeforcooking.com
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Plus there are no goats around ;)
Keep in mind tho Sicilian cooking is usually always some form of "coarse" starch flavor which becomes very addictive after a while (like drinking coffee or smoking) :P
Most sicilian cooking is usually like this.
The goal of my question was for finding a substitute for the alcoholic "bland coarse taste" needed for the cannoli shells. This is usually where the Marsala and sherry wines come in.
The wine probably serves some type of 'hardening process' .
If you want the full recipe (and that goes for anyone else) i'll gladly email it to you/them.