Bc's raspberry-port marinade

Yield: 1 Servings

Measure Ingredient
¾ cup Port wine or apple juice
1 tablespoon Chopped fresh thyme leaves
\N \N Or 1/2 t dried thyme leaves
2 tablespoons Vegetable oil
½ teaspoon Salt
⅛ teaspoon Pepper
2 \N Cloves garlic, minced
1 cup Fresh or frozen raspberries

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

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