RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4399
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| Recipe Name: |
Cranberry Marinade/Brine - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Marinades |
Used in Baskets: |
No |
| Base: |
Other |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
3 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
3 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.41
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Yields enough brine for 1 pork shoulder or 2 racks of baby back ribs. If you ever can't get the straight cranberry, use a juice blend in place. Brad uses TJ's Just Cranberry Juice which he buys at Trader Joe's. If you have it, use 2 Tbls pickling salt instead of kosher salt as it dissolves easier in cold water.
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Ingredients:
1 Cup juice, cranberry
Optional Ingredients:
2 Tablespoons ginger root sliced Add to shopping list |
Directions:
Brine meat in a sealed plastic zip bag for at least 8 hours. Shake and turn once to redistribute any sediment.
For ribs, grill with smoke over indirect heat for at least 2 hours at 250 degrees.
Sauce immediately after removing from grill, and let stand for 30 minutes. Finish on grill over high heat. |
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| Nutrition per Serving: |
| Calories: |
167 |
Total Carbs: |
40.2 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
0.1 |
Protein: |
0.40 |
| Fiber: |
0.23 |
Sodium: |
22.67 |
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