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Caribbean, Latin American
Sugarcane Marinade

Photo by: Joseph De Leo
Comments: 0
 

Recipe

An all-purpose barbecue-style marinade that is great with chicken, quail, and duck. I like it so much that I use it on the chicken when I make my Tortilla Soup.

Yield: Makes 4½ cups

Ingredients

  • 1½ cups dark molasses
  • ¾ cup Spanish sherry vinegar
  • 6 tablespoons fresh lemon juice
  • ¾ cup Creole mustard
  • 1½ cups top-quality canned tomato sauce
  • 3 cloves garlic, minced
  • 2 Scotch bonnet chiles, stemmed, seeded, and minced
  • ¾ teaspoon cayenne pepper
  • 1½ teaspoons peeled and minced ginger
  • 1½ teaspoons grated orange zest
  • 1/8 teaspoon minced fresh thyme
  • 1/8 teaspoon grated nutmeg

Directions

In a food processor, combine all the ingredients, and pulse until smooth. Refrigerate until needed; this keeps for 1 month.


© 2003 Norman Van Aken
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 72 servings.

25kcal (1%)
17mg (2%)
3mg (5%)
2mcg RAE (0%)
131mg
20mg
0g
4g
0g
6g
0mg (0%)
59mg (2%)
0g (0%)
0g (0%)
0mg (3%)
 

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