Last updated 6/12/2012 12:45:47 AM. Recipe ID 5750. Report a problem with this recipe.
Title: Orange-molasses marinade
Yield: 1 Recipe
1 tb Olive oil
1 1/4 c (1 medium) finely minced
3 tb Finely minced garlic
2 ts Cracked black pepper
1/2 c Balsamic vinegar
1 1/4 c Fresh orange juice
1/3 c Molasses
1 tb Toasted, crushed coriander
1 tb Grated orange zest
Salt to taste
Heat oil in a sauce pan and saute onions and garlic until just
beginning to color. Add remaining ingredients, bring to a boil then
reduce heat and simmer uncovered for 5 - 7 minutes. Marinade should
be lightly thickened.Remove from heat and cool before using. Yields
approximately 3 cups or enough to marinate two large chickens or a 5
pound boneless pork loin roast. Marinate refrigerated for at least 4
hours or overnight. Store any unused marinade in refrigerator. For a
flavorful sauce, reduce marinade to a light sauce consistency over
moderate heat. Strain, pushing on solids to extract all liquid.
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