Red Wine Marinade

1 Review
From: EatingWell Magazine 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

Ingredients 72 servings

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Original recipe yields 72 servings
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  • 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

Preparation

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  • Ready In

  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.

Nutrition information

  • Serving size: 2 teaspoons
  • Per serving: 8 calories; 0 g fat(0 g sat); 0 g fiber; 1 g carbohydrates; 0 g protein; 0 mcg folate; 0 mg cholesterol; 0 g sugars; 1 g added sugars; 3 IU vitamin A; 0 mg vitamin C; 1 mg calcium; 0 mg iron; 16 mg sodium; 12 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: free food

Reviews 1

January 02, 2012
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By: BRADANDGRETCHEN
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