| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Marinades |
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Port wine or apple juice |
| 1 |
tb |
Chopped fresh thyme leaves |
|
|
Or 1/2 t dried thyme leaves |
| 2 |
tb |
Vegetable oil |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
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
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