Rating: 2 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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

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Ingredients

Ingredient Checklist

Directions

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.

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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; carbohydrates 0.7g; dietary fiber 0.1g; sugars 1g; vitamin a iu 2.9IU; vitamin c 0.2mg; folate 0.5mcg; calcium 1.4mg; magnesium 1.1mg; potassium 11.6mg; sodium 16mg; added sugar 1g.
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
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