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 Source: EatingWell Magazine, May/June 2007

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Ingredients

Directions

  • 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.

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Tips

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; 16 mg sodium. 12 mg potassium; 0.7 g carbohydrates; 0.1 g fiber; 1 g sugar; 3 IU vitamin a iu; 1 mg calcium; 1 mg magnesium; 1 g added sugar;

Reviews (1)

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Rating: 2 stars
01/02/2012
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