Orange-molasses marinade
Yield: 1 Recipe
Ingredients:
- 1 tb Olive oil
- 1 1/4 c (1 medium) finely minced Red onion
- 3 tb Finely minced garlic
- 2 ts Cracked black pepper
- 1/2 c Balsamic vinegar
- 1 1/4 c Fresh orange juice
- 1/3 c Molasses
- 1 tb Toasted crushed coriander Seeds
- 1 tb Grated orange zest
Instructions:
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.
