Yield: 1 Servings
|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|
|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