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Ingredients
- 1 teaspoon finely shredded orange peel
- 1/3 cup orange juice
- 2 teaspoons olive oil or cooking oil
- 3/4 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
- 3/4 teaspoon snipped fresh sage or 1/4 teaspoon dried sage, crushed
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Details
Adapted from bhg.com
Preparation
Step 1
1.In a small bowl stir together orange peel, orange juice, oil, rosemary, sage, garlic, salt, and pepper.
2.To use, pour marinade over meat, poultry, or fish in a self-sealing plastic bag set in a shallow dish; seal bag. Or pour marinade over meat, poultry, or fish in a nonreactive container, such as a ceramic or glass bowl or dish. Turn to coat meat, poultry, or fish. Cover if in container.
3.Marinate in the refrigerator at least 6 hours or up to 12 hours. Drain meat, poultry, or fish, discarding marinade. Grill according to charts. Makes about 1/3 cup marinade (enough for 3/4 pound of meat)
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