Spanish-Style Marinade

1/4 cup light brown sugar
5 tbsp Seville bitter orange marmalade
2 tbsp freshly squeezed Seville orange juice (If you can’t find Seville oranges, use 1 tbsp sweet orange juice with 1 tbsp lemon juice)
2 tbsp tomato paste
1 tbsp wholegrain mustard
Makes enough for 1 pound of meat, poultry or seafood

Heat all the ingredients in a pan over low heat, stirring until smooth.
Remove from heat and let cool.
Pour over meat and cover tightly.
Refrigerate up to 12 hours before cooking.



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