Title: Orange-molasses marinade
 Categories: Marinade
      Yield: 1 Recipe
 
      1 tb Olive oil
  1 1/4 c  (1 medium) finely minced
           Red onion
      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
           Seeds
      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.