Ingredients
3/4
cup Cabernet Sauvignon or other dry red wine
2
tbsp unsulfured (light) molasses
2
tbsp chopped fresh thyme or 2 tsp dried
2
tbsp chopped fresh rosemary of 2 tsp dried
1
tbsp crushed juniper berries or 2 tbsp gin
3
large garlic cloves, minced
3
2x1-inch strips orange peel (orange part only)
3
2x1-inch strips lemon peel (yellow part only)
8
whole black peppercorns
2
bay leaves, broken in half
Directions
1.
Mix all ingredients in medium bowl. (Can be made 2 days ahead. Cover; chill.)
2.
Marinate poultry 2 to 4 hours and meat 6 to 12 hours in refrigerator. Drain marinade into saucepan. Boil 1 minute. Pat meat or poultry dry. Grill, basting occasionally with marinade.
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