Tangy Citrus Marinade

By Reneeb

Orange and lemon juices add tang to this not-so-sweet barbecue sauce. After a few days in the refrigerator, it tastes even better because flavors have melded. Near the end of cooking, slather on chicken burgers or ribs for a luscious coating that won't burn.

Ingredients

• 1/4 cup ( 50 mL) vegetable oil
• 2 onions, finely chopped
• 4 garlic cloves, crushed
• 1 tbsp ( 15 mL) Dijon or other prepared mustard
• 1 tsp ( 5 mL) each of dried leaf thyme, ground ginger, ground cumin, black pepper and hot red pepper flakes
• 2 bay leaves
• 1 lemon
• 1 cup ( 250 mL) orange juice
• 1 cup ( 250 mL) ketchup
• 2 tbsp ( 30 mL) each of Worcestershire and soy sauce
• 1 tbsp ( 15 mL) sugar

Preparation

Step 1

1. Heat oil in a large saucepan set over medium heat. We don't recommend reducing the oil in this recipe because when we made the sauce with less than 1/4 cup, it tended to burn. Stir in onions, garlic, mustard and spices. Cook, uncovered and stirring often, until onions have softened, about 5 minutes. Meanwhile, squeeze juice from lemon and measure out 1/4 cup.
2. Stir juices, ketchup, Worcestershire, soy and sugar into softened onions. Bring to a simmer and reduce heat to low. Cook, uncovered and stirring often, especially as sauce thickens, until it's as thick as you like, about 20 minutes. For best flavor, cover and refrigerate for at least 1 day. Sauce will keep well, covered and refrigerated, for up to 1 month.