I recently shared my secrets for great marinating – finding just the right balance of flavors and soaking time to make your meat melt in your mouth. But one ingredient I neglected to throw into the mix was fruit juice.
I’ve often added a splash of orange, lemon or lime juice to make seafood sing or salad dressings dance. They work beautifully in both cases, so why not try them in marinades, too? You get some great flavors naturally, without all of the added sugar and sodium bottled sauces often bring to the table.
Citrus, apple, grape and even more exotic tropical juices all make excellent marinade bases, but with so many flavors to choose from the choices are plentiful.
To get you started, here’s a quick barbecue recipe using good ol’ Welch’s …
Tangy Grape Barbecue Sauce
1/4 cup cider vinegar
1/2 cup Welch’s 100% Grape Juice made with Concord grapes
1/2 cup Welch’s 100% White Grape Juice made with Niagara grapes
1 cup canned tomatoes, crushed, diced or pureed
3 Tbsp. packed brown sugar
1 Tbsp. Worcestershire sauce
1 Tbsp. tomato paste
1 tsp. hot pepper sauce
2 Tbsp. chopped garlic
- Combine all ingredients in a medium size saucepan and bring to a boil over medium heat.
- Reduce the heat and simmer for 20 minutes, stirring frequently. Remove from the heat and cool slightly before using.