Orange-molasses marinade

Yield: 1 Recipe

Measure Ingredient
1 tablespoon Olive oil
1¼ cup (1 medium) finely minced
\N \N 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
\N \N Seeds
1 tablespoon Grated orange zest
\N \N Salt to taste

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.

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