Bc’s Raspberry-port Marinade
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Marinades | 1 | Servings | |
INGREDIENTS
| 3/4 | c | Port wine or apple juice |
| 1 | T | Chopped fresh thyme leaves |
| Or 1/2 t dried thyme leaves | ||
| 2 | T | Vegetable oil |
| 1/2 | t | Salt |
| 1/8 | t | Pepper |
| 2 | Cloves garlic, minced | |
| 1 | c | Fresh or frozen raspberries |
INSTRUCTIONS
Mix all ingredients except raspberries in shallow nonmetal dish or resealable plastic bag. Add up to 2 pounds pork, lamb or turkey, turning to coat with marinade. Cover dish or seal bag and refrigerate, turning meat occasionally, at least 4 hours but no longer than 24 hours. Remove meat from marinade; reserve marinade. Grill meat as desired. While meat is grilling, heat marinade and raspberries to boiling in 10-inch skillet over medium heat, stirring occasionally. Boil about 10 minutes, stirring occasionally, until sauce is reduced to half. Serve sauce with grilled meat. *Betty Crocker's Great Grilling Posted to MM-Recipes Digest V4 #306 by Michael McLaughlin <mmclaughlin@micronet.net> on Nov 25, 1997
A Message from our Provider:
“No one understands like Jesus”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 337
Calories From Fat: 258
Total Fat: 29.3g
Cholesterol: 0mg
Sodium: 1168.2mg
Potassium: 259.9mg
Carbohydrates: 20.5g
Fiber: 10.3g
Sugar: 5.6g
Protein: 2.4g