small onion, diced
2 3-inch strips
orange zest, (see Tip)
fresh rosemary, coarsely chopped
red currant jelly
freshly ground pepper
- Combine wine, onion, orange zest, rosemary, jelly, salt and pepper in a medium bowl. Pour the marinade into a shallow baking dish or 1-gallon sealable plastic bag for marinating 1 to 2 pounds (4 to 8 servings) of your chosen protein.
Tip: Use a vegetable peeler to easily remove strips of the outer orange skin (zest), leaving the bitter white pith behind.
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