Best Cranberry Marinade Recipes

Cranberry Marinade for Pork image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 11

6 ounces fresh or frozen cranberries
1/2 cup water
1 1/2 teaspoons grated orange peel
3 tablespoons red wine vinegar
2 tablespoons finely chopped shallots
1/2 cup packed golden brown sugar
2 teaspoons salt
1/2 teaspoon cracked black peppercorns
1/4 cup vegetable oil
2 10 ounce pork tenderloins
Salt and freshly ground pepper

Steps:

Combine cranberries, water and orange peel in heavy medium saucepan. Bring to boil. Reduce heat and simmer until cranberries burst, stirring occasionally, about 10 minutes. Strain out cranberries and peel and transfer to processor. Puree until smooth. Add vinegar, shallots, sugar, salt and peppercorns and blend well. Gradually whisk in vegetable oil. Cool completely.
Pour marinade into large glass baking dish. Add tenderloins; turn to coat. Cover and refrigerate at least 8 hours or overnight, turning occasionally.
Preheat oven to 450 degrees F or prepare barbecue (medium high heat). Remove pork from marinade; discard marinade. Roast or grill pork until thermometer inserted into thickest part of tenderloin registers 150 degrees F. Transfer pork to work surface; let stand 5 minutes. Cut pork into 1 inch thick slices. Arrange on platter and serve.

Cranberry Marinade image

Provided by Dancer

Categories Fruit

Time 10m

Yield 1 1/4 cups

Number Of Ingredients 8

1/2 cup dried cranberries
1 inch peeled gingerroot
3 cloves garlic
1 small serrano chilies or 1 tablespoon chopped green chili
1/3 cup vegetable oil
1/4 cup lime juice
3 tablespoons soy sauce
1/2 teaspoon salt

Steps:

Place all ingredients in blender or food processor.
Cover and process for 1 minute.
Pour the marinade over beef or poultry in a shallow glass dish or heavy plastic bag.
Cover dish or seal bag and refrigerate for up to 3 hours for chicken and 6 hours for beef while marinating.
This recipe can be doubled or tripled.

Nutrition Facts : Calories 581.2, Fat 58.3, SaturatedFat 7.5, Sodium 3346.8, Carbohydrate 13.9, Fiber 2.6, Sugar 3.4, Protein 5.4