Bc's Raspberry-port Marinademarinade 3/4 cup port wine or apple juice 1 tablespoon chopped fresh thyme leaves 1 or 1/2 t dried thyme leaves 2 tablespoon vegetable oil 1/2 teaspoon salt 1/8 teaspoon pepper 2 cloves garlic, minced 1 cup fresh or frozen raspberries Mix all ingredients except raspberries in shallow nonmetal dish or resealable plastic bag. Add up to 2 pounds pork, lamb or turkey, turning to coat with marinade. Cover dish or seal bag and refrigerate, turning meat occasionally, at least 4 hours but no longer than 24 hours. Remove meat from marinade; reserve marinade. Grill meat as desired. While meat is grilling, heat marinade and raspberries to boiling in 10-inch skillet over medium heat, stirring occasionally. Boil about 10 minutes, stirring occasionally, until sauce is reduced to half. Serve sauce with grilled meat. *Betty Crocker's Great Grilling |
