Recipe Image

Red Wine Marinade

  • 10 m
  • 10 m
EatingWell Test Kitchen
“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”


    • 2 cups red wine
    • 1 small onion, diced
    • 2 3-inch strips orange zest, (see Tip)
    • 2 sprigs fresh rosemary, coarsely chopped
    • 2 tablespoons red currant jelly
    • 1 teaspoon kosher salt
    • 1 teaspoon freshly ground pepper


  • 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.
  • Tip: Use a vegetable peeler to easily remove strips of the outer orange skin (zest), leaving the bitter white pith behind.
ALL RIGHTS RESERVED © 2019 Printed From 9/16/2019