Thursday, March 4, 2010

Cranberry Marinade

This a versitile marinade that works well with pork, chicken or turkey tenderloins. As with most marinades, it needs about an hour to reach potential. The longer you can leave it the better! Another trick is to let the meat come close to room temp. before cooking esp. when grilling. So the Irish spin on this...Cranberries, you know, the famous Irish band  :)

6 oz. cranberries
1/2 cup water
1 1/2 tsp. grated orange peel
3 Tbsp. red wine vinegar
2 Tbsp. chopped shallots
1/2 cup packed brown sugar
2 tsp. salt
1/2 tsp. black peppercorns
1/4 cup vegetable oil

Combine berries, water and orange peel in a heavy med. sauce pan. Bring to a boil. Reduce heat and simmer until berries burst, stirring occasionally, about 10 min. Strain berries and peel and add to food processor. Puree until smooth. Then add vinegar, shallots, salt, peppercorns and blend well. Gradually whisk in oil and cool completely.