Red Wine Marinade
Recipe from
EatingWell
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 (see Tip)

Servings:
3 cups
Prep Time:
10 mins
Total Time:
10 mins
Ingredients
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2 cupsred winesee savings

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1small onion, dicedsee savings

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2 3-inch stripsorange zest, (see Tip)see savings

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2 sprigsfresh rosemary, coarsely choppedsee savings

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2 tablespoonsred currant jellysee savings

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1 teaspoonkosher saltsee savings

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1 teaspoonfreshly ground peppersee savings

Directions
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.
Tips:
Tip: Use a vegetable peeler to easily remove strips of the outer orange skin (zest), leaving the bitter white pith behind.
Follow the marinating times, cooking times and temperatures below for juicy, perfect grilling results.
EXTRA-FIRM TOFU: 30 minutes to overnight, 2-3 minutes per side
SALMON FILLET: 30 minutes, 3-5 minutes per side
CHICKEN BREAST - boneless, skinless: 2 hours to overnight, 6-8 minutes per side; 165 degrees F
CHICKEN THIGHS - boneless, skinless: 2 hours to overnight, 6-8 minutes per side; 165 degrees F
CHICKEN THIGHS - bone-in, skinless: 2 hours to overnight, 15-25 minutes, turning occasionally; 165 degrees F
DUCK BREAST - boneless, skinless: 2 hours to overnight, 4-8 minutes per side; 150 degrees F
PORK CHOPS - bone-in, 3/4" thick: 2 hours to overnight, 3-4 minutes per side; 145 degrees F
PORK TENDERLOIN: 2 hours to overnight, 14-16 minutes, turning occasionally; 145 degrees F
FLANK STEAK: 2 hours to overnight, 6-8 minutes per side; 140 degrees F for medium
STRIP STEAK - bone-in, 3/4"-1" thick: 2 hours to overnight, 4-5 minutes per side; 140 degrees F for medium
LAMB LOIN CHOPS: 2 hours to overnight, 5-6 minutes per side; 145 degrees F for medium
*All cooking times based on medium-high grill temperature and cooking with the grill lid closed
Nutrition information
Calories 8, Sodium 16 mg, Carbohydrate 1 g, Potassium 12 mg.
Percent Daily Values are based on a 2,000 calorie diet
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