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The Blood Type Diet Archives Volume 16
Black cherry marinade
Posted By: ^heidi^ O+ se iNFj
Date: Sunday, 8 April 2001, at 11:08 a.m.
In Response To: Heidi can you elaborate on black cherry marinade (Mary-Ellen(0+))
I'd add a small handful of black cherries, or 4 T of black cherry concentrate, to a basic marinade of 1 cup olive oil, 1/3 c. lemon juice, some red wine, sea salt, fresh ground pepper, and a dash of tamari (avoid for O NS). Put them all in a blender. This would serve for a one-pound cut of meat. Marinate overnight in the fridge.
When I grill meats, I just fork them out of the marinade and onto the grill (got a George Foreman just recently). Cook for half the desired time, dribble more marinade on, and cook to doneness.
I'd be tempted to add a couple of tablespoons of chopped mint if marinating lamb, which I like to slow bake, adding marinade as it cooks.
Messages in This Thread
Angel -- Saturday, 7 April 2001, at 7:24 p.m.