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| Bc's Raspberry-Port Marinade Recipe |
Category: Seasonings / Marinades
Rating:
N/A
Servings: 1
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Ingredients
3/4 cup port wine or apple juice
1 tablespoon chopped fresh thyme leaves
1 or 1/2 t dried thyme leaves
2 tablespoon vegetable oil
1/2 teaspoon salt
1/8 teaspoon pepper
2 cloves garlic, minced
1 cup fresh or frozen raspberries
Cooking Directions:
Mix all ingredients except raspberries in shallow nonmetal dish or resealable plastic bag. Add up to 2 pounds pork, lamb or turkey, turning to coat with marinade. Cover dish or seal bag and refrigerate, turning meat occasionally, at least 4 hours but no longer than 24 hours. Remove meat from marinade; reserve marinade. Grill meat as desired. While meat is grilling, heat marinade and raspberries to boiling in 10-inch skillet over medium heat, stirring occasionally. Boil about 10 minutes, stirring occasionally, until sauce is reduced to half. Serve sauce with grilled meat.
*Betty Crocker's Great Grilling Posted to MM-Recipes Digest V4 #306 by Michael McLaughlin on Nov 25, 1997
marinades
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