Monday, December 14, 2015

Sweet Orange and Spicy Cranberry Marinades

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Sweet Orange and Spicy Cranberry Marinades
for Poultry or Pork
Easy
Prep Time: 5 min.
Cook Time: 20 min.

Cranberry Marinade Ingredients:
1/2 lb fresh Cranberries
1 cup Sugar
1/2 cup Molasses
2 Tbl butter
1 tsp each Cinnamon, Salt, Vanilla Extract
1/2 tsp each Nutmeg, Cayenne Pepper

Orange Marinade Ingredients:
4 fresh Oranges, peeled and sectioned
1 cup sugar
1/2 cup Orange Marmelade
3 Tbl Butter
1 tsp each Vanilla extract, Salt
1/4 tsp ground Cardamon

Kitchen Prep is quick and easy with these recipes:
Simply measure out your ingredients and get the stove top ready to cook with sauce pans.

The oranges need to be peeled and the cranberries inspected for stems, etc.

Spicy Cranberry Marinade, Step 1:
Cook the cranberries down in a sauce pan on medium heat in the butter, about 10 minutes. Don't allow them to burn. 

When the cranberries are soft, smash them up a bit with a fork and turn the stove down to low 
heat.

Step 2:
Add in the other ingredients, sugar, molasses and spices, stirring constantly. Once the sugar has dissolved completely your marinade is ready to be used or cooled for later. 

Note: The sugar in the ingredients will burn on the stove very quickly if left unattended. Keep your eyes on the marinade.

Sweet Orange Marinade:
Same as the cranberries, cook the orange slices on medium heat in the butter until soft. Mash them up with a fork. 

Turn the heat down and add in the other ingredients, stirring constantly to keep from burning. 

Once the sugar has dissolved the marinade is done. 

Marinating:
Once you have your marinades cooked, you can apply them to your meat. Cut slices into the top side so that the marinade can sink into the meat and under the skin. 

Cover the rest liberally with the marinade. 

Because of the high sugar content of the marinades it is necessary to cover the meat in foil to cook. Take out 3-4 times during the cooking process and baste the meat in the juices at the bottom of the foil.

Open the foil for the last 15 minutes of baking to get a nice crispy skin on top.

The Cranberry Marinade has a nice sweet and sour kick to it which is great for poultry.

The Orange Marinade is tangy and smooth; also good for poultry, but also pork.

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