Berry Balsamic Marinade | Celia's Gourmet Foods Cookbook

Berry Balsamic Marinade

SAUCES, SPREADS, MARINADES, GARNISH'S, MISC. 123 Last Update: Dec 28, 2019 Created: Dec 28, 2019
Berry Balsamic Marinade
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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Berry Balsamic Marinade

Ingredients

Directions

  1. In a blender or food processor add wine, vinegar, strawberry preserves, garlic, Splenda, coffee, salt, pepper, pitted cherries and blueberries. Puree.
  2. Place meat in a large zip lock bag and pour in marinade. Marinate in the refrigerator for at least 4 hours or over night for steak and for at least 30 minutes and up to 4 hours for chicken.
  3. Remove meat and pour marinade into a small saucepan. Add finely chopped shallot and set aside.
  4. Preheat broiler or prepare grill. Broil or grill meat until cooked to desired doneness.
  5. While meat is grilling bring sauce to a boil and then simmer. Stir in butter.
  6. If using London Broil, thinly slice crosswise, against the grain. Add any juices on the cutting board to the sauce. Serve with sauce. If using chicken or other steak cuts - serve with sauce.

Berry Balsamic Marinade



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

Berry Balsamic Marinade

Ingredients

Directions

  1. In a blender or food processor add wine, vinegar, strawberry preserves, garlic, Splenda, coffee, salt, pepper, pitted cherries and blueberries. Puree.
  2. Place meat in a large zip lock bag and pour in marinade. Marinate in the refrigerator for at least 4 hours or over night for steak and for at least 30 minutes and up to 4 hours for chicken.
  3. Remove meat and pour marinade into a small saucepan. Add finely chopped shallot and set aside.
  4. Preheat broiler or prepare grill. Broil or grill meat until cooked to desired doneness.
  5. While meat is grilling bring sauce to a boil and then simmer. Stir in butter.
  6. If using London Broil, thinly slice crosswise, against the grain. Add any juices on the cutting board to the sauce. Serve with sauce. If using chicken or other steak cuts - serve with sauce.

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