Orange-Chili Marinade
Source of Recipe
patsy
List of Ingredients
1 cup orange marmalade
1 cup ketchup
1/2 cup red wine vinegar
2 tablespoons chili powder
2 tablespoons minced garlic
1 tablespoon red pepper flakes crushed
2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
1 teaspoon sea salt Recipe
Combine all of the ingredients in a nonreactive bowl, blend well. Use marinade immediately, or store in an airtight jar in the refrigerator for up to 1 week. Allow marinade to return to room temperature before using.
How to Use: This is a very versatile marinade. It is excellent for various cuts of pork or beef. Let pork marinate for 4 to 6 hours, lamb for 3 to 5 hours, poultry for 2 to 4 hours, and fish for 1 to 2 hours. Makes 3 cups.
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