Orange-molasses marinade

1 Recipe

Ingredients

Quantity	Measure	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.