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Ingredients

• 1/4 cup  canola oil
• 1   medium onion, chopped
• 2 tablespoons  chopped garlic
• 1/2 cup  reduced-sodium soy sauce
• 1/4 cup  red-wine vinegar
• 1/2 teaspoon  freshly grated orange zest
• 1/4 cup  orange juice
• 3 tablespoons  packed brown sugar
• 2 teaspoons  ground allspice
• 3/4 teaspoon  freshly ground pepper
• 1/2 teaspoon  dried thyme
• 1/2 teaspoon  ground cloves
• 1/2 teaspoon  ground cinnamon
• 5 dashes  hot sauce

Description

This Big, Bold Marinade Recipe Was Adapted From A Local Vermont Restaurant And Caterer. We Make It In Huge Batches And Freeze The Extras So We Always Have It On Hand. Use On: Extra-firm Tofu, Salmon, Chicken, Duck, Pork, Beef, Lamb (see Tip)

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