Rosemary-orange marinade

Yield: 1 servings

Measure Ingredient
1½ cup Dry red wine
1 can Frozen orange juice concentrate - (6 oz); thawed
2 tablespoons Fresh or dried rosemary leaves
5 Garlic cloves - (to 6); minced
Ground mustard
1 teaspoon Ground black pepper
Salt; to taste
Meat of your choice

Combine all ingredients in a bowl, and whisk together until well blended.

Marinate meat of your choice for 15 minutes to 2 hours, and refrigerate.

Double the recipe, and extra marinade may be stored in the refrigerator for several days. Discard any marinade that has been in contact with raw meat.

Recipe Source: Home & Garden TV -- All In Good Taste Formatted for MasterCook by Nancy Berry - cwbj78a@...

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