Bc's Raspberry-Port Marinade
- 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
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
on Nov 25, 1997
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
