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.
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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.