Gastronomixs

Cranberry and sumac marinade

This marinade is robust enough to infuse large pieces of beef and game with fruity notes, yet elegant enough to lend flavour to poultry. 

Cranberry and sumac marinade

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Ingredients

250

g

cranberries, frozen

250

g

red wine

125

g

tangerine juice

1

g

black pepper

5

g

salt

5

g

sumac

Preparation method

  • Allow the cranberries to thaw.
  • Put all the ingredients together in a blender and blend until you have a smooth marinade.
  • Store the marinade in the refrigerator until use.
  • Cover the meat you wish to marinate with the marinade.
  • Rinse the marinade off the meat before processing it further. 

Serving suggestions

  • As a marinade for brisket, chuck steak, or butler’s steak. 
  • As a marinade for chicken or turkey.
  • As a marinade for spare ribs.

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