I have a marinade recipe that calls for 1/4 c cooking sherry wine but I was looking for a substitute. I found some on the internet but it wasn't clear to me. There were different substitutes for "sweet" sherry and just "sherry" and I have no idea what cooking sherry is considered to be. :? For substitutes given, respectively, were oj, apple j, pineapple j, peach syrup (as in the syrup in a can of peaches?) and vanilla. How does that translate to my recipe? Does that mean I just replace the sherry with any of those? Where does the vanilla fit in? I realize this will change the flavor of the marinade. Thanks for your help! :P