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Apricot Marinade

Ingredients

  • 3 Tbsp (45 mL) olive oil
  • 1 Tbsp (5 mL) soy sauce
  • 3 Tbsp Bonne Maman More fruit, less sugar Apricot Spread
  • 1 Tbsp (15 mL) apple cider vinegar (or other acid such as lemon or lime juice)
  • 1⁄8 tsp (0.5 mL) ground cloves
  • 1⁄2 tsp (2 mL) dried chili flakes
  • 2-3 cloves garlic, puréed
  • 2 Tbsp (30 mL) grated onion (about 1⁄2 small or 1⁄4 large onion)
  • 2 Tbsp chopped fresh hardy herbs of choice, such as rosemary, oregano, or thyme
  • 1⁄2 tsp (2 mL) salt
  • Pepper to taste

An all-purpose marinade that is particularly good in boosting flavour while tenderizing cheaper cuts of meat, like flat iron or flank steaks or pork tenderloin. This is a great base marinade that can be altered to what spices you have on hand and what you are cooking. For Instance, if you have chicken and want something more Tex-Mex, add in some Mexican spices like cumin, chili powder and lime zest. More Moroccan feel, add in turmeric, smoked paprika, coriander and ginger.

METHOD

In a small bowl or recycled (jam) jar, combine all ingredients together. Spread or submerge whatever you are marinating in marinade.

Reciped developped by Christine Tizzard.

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