Spicy and Savory Red Wine Marinade

by Monica Bennion on June 1, 2012

Not only are Scott’s wines great to drink, they also work as a flavorful ingredient for our Spicy and Savory Marinade.  Perfect for any cut of beef, lamb or pork.

1/2 cup Scott Harvey Zinfandel or One Last Kiss Red Blend
1/2 tbsp. Worcestershire sauce
1 tbsp. cocoa powder
2 tsp. chili powder
1 tsp. hot chili oil
1 tsp. molasses
1/2 tsp. black pepper
1/2 tbsp. olive oil
1/4 tsp. cayenne pepper
1/8 tsp. allspice

In a medium-sized bowl, whisk all ingredients until well combined.  In a non-reactive baking dish (glass or ceramic) or a plastic bag, marinade your choice of meat for 4-8 hours, refrigerated.  Leftover marinade can be boiled for 4-5 minutes and used as a basting sauce or glaze.

Recipe can be multiplied as needed for larger quantities or cuts.

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