Pedro Ximenez Sherry substitute

Best substitute

Cream Sherry

Use the same amount as the pedro ximenez sherry you are replacing

Best for braises

Different texture

Cream sherry is the closest easy swap for Pedro Ximenez, at 1:1. Sweet (dolce) Marsala or a sweet Madeira such as Malmsey also work 1:1, and tawny port is fine for reductions. All three are thinner and less raisiny than PX, so if you are making a glaze or reduction, add about half a teaspoon of molasses or dark brown sugar per quarter cup to get the body and dried-fruit depth back. Do not reach for dry sherry or salted cooking sherry: they do the opposite job.

Other pedro ximenez sherry substitutes

Ranked, with the exact amount to use

2Sweet Madeira (Malmsey or Bual)
Close match
Use the same amount
The closest match on sweetness and viscosity of anything outside Jerez.
What changes
It has the same dark caramel body but arrives with a distinct tangy, faintly burnt-sugar acidity, so a PX reduction made with Malmsey tastes brighter and less like prunes and more like toffee apple.
Best for
reductions and glazes, oxtail, beef cheek and short rib braises, spooning over ice cream, cakes and soaking syrups
Because Madeira is more acidic, taste before adding any vinegar or citrus the recipe calls for. Sercial and Verdelho Madeiras are dry and will not work here.
3Sweet Marsala (Marsala Dolce)
Different taste
Use the same amount
Sweet, fortified and easy to find in the cooking-wine aisle.
What changes
It leans toasted almond and brown butter where PX leans raisin and date, so a braise finished with it tastes nuttier and slightly less dark. Sugar level is close enough that you do not need to adjust the recipe.
Best for
braises and stews, mushroom pan sauces, zabaglione and custards, deglazing
Buy the wine-shop bottle, not the supermarket bottle labeled cooking Marsala, which is usually salted. Marsala reduces to a slightly stickier syrup than cream sherry.
4Tawny Port
Taste and texture differ
Use the same amount
Oxidatively aged and nutty like PX but drier and less viscous, with more dried cherry and walnut than raisin and molasses.
What changes
It reduces beautifully, which makes it the best choice when PX is being cooked down to a sauce rather than poured over dessert.
Best for
pan reductions, meat glazes, cheese-board pairing, poaching pears and figs
Reduce it a little further than you would PX, and add 1 teaspoon dark brown sugar per 1/4 cup if the finished sauce tastes lean.
5Prune or Dark Grape Juice with Molasses and Sherry Vinegar (alcohol-free)
Different taste
Use the same amount by volume
The honest alcohol-free version, because PX's flavor is mostly concentrated dried fruit rather than alcohol.
What changes
For 1/2 cup PX use 1/2 cup unsweetened prune juice or dark grape juice, 1 tablespoon molasses and 2 teaspoons sherry vinegar. It gets the color, sweetness and raisiny depth close, but it lacks the fortified warmth and will taste flatter on its own.
Best for
braises and stews, glazes, alcohol-free cooking, sauces served hot
Add the vinegar off the heat so it stays bright. This works in a cooked dish; it does not work poured over ice cream, where the warmth of the wine is the whole point.
6Raisins Simmered in Cream Sherry or Grape Juice
Close match
Use 2 tablespoons raisins plus ¼ cup liquid for every ¼ cup PX
A rebuild rather than a swap, and the trick that gets closest to PX's actual flavor.
What changes
Simmer the raisins in the liquid for 5 minutes, blend, then strain. The result is thick, dark and genuinely raisiny in a way that no single bottle substitute is.
Best for
reductions, ice cream sauces, dessert syrups, sticky glazes
Worth the ten minutes when PX is the headline flavor of a dessert. Strain well or the sauce will be gritty.

What is Pedro Ximenez Sherry?

Pedro Ximenez Sherry is an intensely sweet, near-black dessert sherry from southern Spain, made from grapes that are sun-dried before pressing, which gives it the thickness and raisin-molasses flavor of a syrup rather than a wine; labels and recipes usually shorten it to PX.

Cooking tips

PX is loaded with sugar, so it reduces far faster than a table wine and thickens a lot more as it cools. Take it off the heat while it still coats a spoon loosely, not when it looks like syrup in the pan, or you will end up with candy.
In a braise, a couple of tablespoons stirred in at the end does more for the dish than a cup added at the start. Long cooking flattens the raisin and fig aroma and leaves only sweetness.
PX is what you want for soaking raisins, prunes or figs for a cake or for pouring over vanilla ice cream. If you are substituting for that use specifically, sweetness alone will not do it, so choose Malmsey Madeira or the simmered-raisin method rather than a dry-tasting swap.
Because it is sweet and already oxidized, an opened bottle of PX keeps for months in the fridge, unlike a fino or manzanilla sherry, which goes flat within days. Do not throw out a half bottle.
Do not confuse PX with dry sherry, fino, manzanilla or supermarket cooking sherry. Using dry sherry in a PX recipe leaves the sauce thin, sharp and often salty, and no amount of reducing will fix it.

Frequently asked questions

Can I just leave Pedro Ximenez out?

It depends what job it is doing. If it is a splash for depth in a braise that also has stock, tomato and onion, you can leave it out and the dish will still be good, just less sweet and less complex. If the recipe is a PX reduction, a PX glaze, or PX over ice cream, then it is the main flavor and leaving it out means there is no dish. In that case use cream sherry or sweet Madeira, or simmer raisins in grape juice.

What is the difference between Pedro Ximenez and cream sherry?

PX is made from a single grape variety that is sun-dried before pressing, so it is naturally sweet, almost black, and thick enough to coat a glass. Cream sherry is a dry sherry, usually oloroso, that has been blended and sweetened afterward. Cream sherry is sweet and nutty but much thinner and more caramel-flavored, while PX tastes like raisins, figs and molasses. Cream sherry is still the best everyday substitute.

Is PX the same thing as sweet sherry?

PX is a type of sweet sherry, but sweet sherry is a broad label that also covers cream sherry, moscatel and medium sherries. If a recipe says sweet sherry, cream sherry will do. If it specifically says Pedro Ximenez or PX, it usually wants the syrupy raisin character, so aim for the sweetest, darkest bottle you can find.

Can I use dry sherry or cooking sherry instead?

Not directly. Dry sherry, fino and manzanilla have almost no sugar and taste crisp and saline, which is the opposite of what a PX recipe needs. Cooking sherry is worse because it usually contains added salt. If dry sherry is genuinely all you have, add 2 teaspoons of dark brown sugar or molasses per 1/4 cup and reduce it further, and expect a sauce that is sweeter than it is deep.

Does the alcohol cook off in a PX reduction?

Most of it does over a few minutes of simmering, but not all of it, and a quick splash added at the end of cooking keeps more than a long braise does. If you need it fully alcohol-free, use the prune juice, molasses and sherry vinegar version rather than relying on cooking it off.

Related substitutes

More alcohol & vinegars substitutes

Pedro Ximenez Sherry substitute

Other pedro ximenez sherry substitutes

2Sweet Madeira (Malmsey or Bual)

3Sweet Marsala (Marsala Dolce)

4Tawny Port

5Prune or Dark Grape Juice with Molasses and Sherry Vinegar (alcohol-free)

6Raisins Simmered in Cream Sherry or Grape Juice