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Red Wine Marinade

Red Wine Marinade
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This simple classic marinade is perfect paired with dark or gamy meats. You can vary the flavor depending on what kind of red wine you choose. For a greater intensity, try using a full-bodied red, such as Shiraz or Zinfandel. For a more delicate flavor, use a lighter red, such as Pinot Noir or Burgundy. Use on: Chicken thighs, duck, beef, lamb (see Tip)

Prep: 10 minutes | Total Time: 10 minutes
  • 2 cups
    red wine
  • small onion, diced
  • 2 3-inch strips
    orange zest, (see Tip)
  • 2 sprigs
    fresh rosemary, coarsely chopped
  • 2 tablespoons
    red currant jelly
  • 1 teaspoon
    kosher salt
  • 1 teaspoon
    freshly ground pepper
  1. 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.

Nutritional Information

Makes: 3 cups
  • Calories8
  • Fat0 g
    • Saturated fat0 g
  • Cholesterol0 g
  • Carbohydrates1 g
    • Dietary fiber0 g
  • Protein0 g
  • Sodium16 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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