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Moroccan Marinade




Source of Recipe


The recipe for Moroccan Marinade is taken from "The Millennium Cookbook," Ten Speed Press, 1998, $19.95.


Recipe Introduction


At the Millennium, cooks rely on marinades with plenty of acidic ingredients, such as tomato sauce and orange and lemon juice, to give their vegetables bite. They also like to mix it up a bit and toss slices of pineapple in with the vegetables.


List of Ingredients






1 1/2 cups tomato juice or puree
1/2 cup fresh orange juice
1/2 cup fresh lemon juice
1/4 cup soy sauce
4 cloves garlic
1/4 cup honey or other sweetener
1/2 teaspoon red pepper flakes
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
2 teaspoons ground cumin
1 teaspoon fennel seeds
2 teaspoons minced fresh ginger
1 tablespoon balsamic vinegar



Recipe



Combine all ingredients in a blender and puree until smooth.

The marinade can be stored in an airtight container in the refrigerator for up to two weeks.