Bc's raspberry-port marinade

1 Servings

Ingredients

QuantityIngredient
¾cupPort wine or apple juice
1tablespoonChopped fresh thyme leaves
Or 1/2 t dried thyme leaves
2tablespoonsVegetable oil
½teaspoonSalt
teaspoonPepper
2Cloves garlic, minced
1cupFresh or frozen raspberries

Directions

Mix all ingredients except raspberries in shallow nonmetal dish or resealable plastic bag. Add up to 2 pounds pork, lamb or turkey, turning to coat with marinade. Cover dish or seal bag and refrigerate, turning meat occasionally, at least 4 hours but no longer than 24 hours. Remove meat from marinade; reserve marinade.

Grill meat as desired. While meat is grilling, heat marinade and raspberries to boiling in 10-inch skillet over medium heat, stirring occasionally. Boil about 10 minutes, stirring occasionally, until sauce is reduced to half. Serve sauce with grilled meat.

*Betty Crocker's Great Grilling