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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.

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