Red wine contains resveratrol, which usually slows aging, particularly in the center. This simple classic marinade is ideal paired with dark meats. For intense flavor, use a full-bodied red, such as Shiraz or Zinfandel. For poultry, try a lighter red, such as Pinot Noir as well as Burgundy.
Preparation occasion: 10 minutes
Ingredients
2 cups burghundy
1 small onion, diced
3 3-inch strips orange zest
3 sprigs fresh rosemary, coarsely cut
2 tablespoons red currant jelly
1 teaspoon kosher salt
1 teaspoon recently ground pepper
Preparation
1. Merge wine, onion, orange zest, rosemary, jelly, salt and pepper in the medium bowl. Pour the marinade right shallow baking dish or 1-gallon sealable plastic material bag for marinating 1-2 pounds (4-8 servings) of the chosen protein.
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