Marinades: Orange Molasses by Recipe Cottage

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	Orange Molasses

		Orange-Molasses Marinade 1 tablespoon olive oil 1-1/4 cups (1 medium) finely minced red onion 3 tablespoons finely minced garlic 2 teaspoons cracked black pepper 1/2 cup balsamic vinegar 1-1/4 cups fresh orange juice 1/3 cup molasses 1 tablespoon toasted, crushed coriander seeds 1 tablespoon grated orange zest Salt to taste Heat oil in a sauce pan and saute onions and garlic until just beginning to color. Add remaining ingredients, bring to a boil then reduce heat and simmer uncovered for 5 - 7 minutes. Marinade should be lightly thickened.Remove from heat and cool before using. Yields approximately 3 cups or enough to marinate two large chickens or a 5 pound boneless pork loin roast. Marinate refrigerated for at least 4 hours or overnight. Store any unused marinade in refrigerator. For a flavorful sauce, reduce marinade to a light sauce consistency over moderate heat. Strain, pushing on solids to extract all liquid.