Orange-molasses marinade
1 Recipe
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1¼ | cup | (1 medium) finely minced |
| Red onion | ||
| 3 | tablespoons | Finely minced garlic |
| 2 | teaspoons | Cracked black pepper |
| ½ | cup | Balsamic vinegar |
| 1¼ | cup | Fresh orange juice |
| ⅓ | cup | Molasses |
| 1 | tablespoon | Toasted, crushed coriander |
| Seeds | ||
| 1 | tablespoon | Grated orange zest |
| Salt to taste | ||
Directions
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.