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

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2007


Ingredient Checklist


Instructions Checklist
  • 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.



Tip: Use a vegetable peeler to easily remove strips of the outer orange skin (zest), leaving the bitter white pith behind.

Nutrition Facts

8 calories; proteing; carbohydrates 0.7g; exchange other carbs; dietary fiber 0.1g; sugars 1g; fatg; saturated fatg; cholesterolmg; vitamin a iu 2.9IU; vitamin c 0.2mg; folate 0.5mcg; calcium 1.4mg; ironmg; magnesium 1.1mg; potassium 11.6mg; sodium 16mg 1% DV; thiaminmg; added sugar 1g.

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Rating: 2 stars
Wouldn't make again I used this to marinate steak. It was ok but I won't make it again. Pros: Used up leftover wine Cons: Unappealing flavor strange colored meat Read More