Bc’s Raspberry-Port Marinade

Title: Bc’s Raspberry-Port Marinade
Categories: Marinades
Yield: 1 Servings

3/4 c Port wine or apple juice
1 tb Chopped fresh thyme leaves
Or 1/2 t dried thyme leaves
2 tb Vegetable oil
1/2 ts Salt
1/8 ts Pepper
2 Cloves garlic, minced
1 c Fresh or frozen raspberries

Mix all ingredients except raspberries in shallow nonmetal dish or
resealable plastic bag. Add up to 2 pounds pork, lamb or turkey, turning to
coat with marinade. Cover dish or seal bag and refrigerate, turning meat
occasionally, at least 4 hours but no longer than 24 hours. Remove meat
from marinade; reserve marinade. Grill meat as desired. While meat is
grilling, heat marinade and raspberries to boiling in 10-inch skillet over
medium heat, stirring occasionally. Boil about 10 minutes, stirring
occasionally, until sauce is reduced to half. Serve sauce with grilled

*Betty Crocker’s Great Grilling
Posted to MM-Recipes Digest V4 #306 by Michael McLaughlin
on Nov 25, 1997