Red Wine Marinade

http://www.eatingwell.com/recipes/red_wine_marinade.html

From EatingWell:  May/June 2007

This simple classic marinade is perfect paired with dark or gamy meats. You can vary the flavor depending on what kind of red wine you choose. For a greater intensity, try using a full-bodied red, such as Shiraz or Zinfandel. For a more delicate flavor, use a lighter red, such as Pinot Noir or Burgundy. Use on: Chicken thighs, duck, beef, lamb (see Tip)

3 cups | Active Time: 10 minutes | Total Time: 10 minutes

Ingredients

Preparation

  1. Combine wine, onion, orange zest, rosemary, jelly, salt and pepper in a medium bowl. Pour the marinade into a shallow baking dish or 1-gallon sealable plastic bag for marinating 1 to 2 pounds (4 to 8 servings) of your chosen protein.

Nutrition

Per 2 teaspoons : 8 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 1 g Carbohydrates; 0 g Protein; 0 g Fiber; 16 mg Sodium; 12 mg Potassium

Exchanges: free food

Nutrition Note: Based on Test Kitchen results, 2 teaspoons of marinade are absorbed per serving.

Tips & Notes