Skip to content
    Red Wine Marinade

    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)


    • 2 cups red wine
    • 1 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


    Step 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.

    Healthy Recipe Finder