Actually, Mom needs it. The recipe calls for orange liquer or grand marnier and she needs a non-alcoholic substitute for something she’s cooking as a couple of recovering alcoholics will be there for dinner.
Can anyone help?
If this is something that involves food being actually cooked in the grand marnier, the alcohol will magically disappear, I believe. But if it’s a cold dessert, sorry to be of no use. Bring on all those Iron Chefs, I say!
Non-alcoholic? No idea. I was gonna suggest Drambuie, but that contains a LOT of alcohol. Then again, moderation and cooking filters a lot out. Could she just “not tell”? I can see why she wouldn’t want to take chances here, of course.
You will want to make a simple syrup of sugar and water that is perfumed with orange oil. There are probably numerous other flavor notes in the liqueur. My guess would be that there is also vanilla. Be sure to add some orange zest to the syrup. You will want to strain it off after cooking it down. Here’s a quick method:
[li]Make simple syrup.[/li]
[li]Reduce syrup until thick.[/li]
[li]Add zest.[/li]
[li]Add orange oil one drop at a time.[/li]
[li]Add vanilla extract.[/li]
[li]Shut off heat.[/li]
[li]Strain out zest.[/li]
Be sure to avoid cooking the mixture after adding the extracts. The volatile oils will boil off and lose flavor. If the recipe allows for zest, leave it in and omit the straining procedure.
You may be able to use reduced fresh orange juice, but beware of effects from the acid. If you want to, email me about the recipe or post it here.
(I quit drinking myself) Putting Recipe Substitutes Alcohol into google will get you over 2,500 hits. Some frozen orange juice with orange rind, or orange oil. I haven’t tried it myself. Cooking does boil off alcohol, but if its for a dessert, well, steer clear of 90 proof cake.
The recipe is for some sort of chocolate bread pudding - don’t know if the liqueur goes in before or after the baking, though, sorry.