Sugarcane Marinade

Name: Sugarcane Marinade
Ingredients: 1 1/2 cups dark molasses; 3/4 cup Spanish sherry vinegar; 6 tablespoons fresh lemon juice; 3/4 cup Creole mustard; 1 1/2 cups top-quality canned tomato sauce; 3 cloves garlic, minced; 2 Scotch bonnet chiles, stemmed, seeded, and minced; 3/4 teaspoon cayenne pepper; 1 1/2 teaspoons peeled and minced ginger; 1 1/2 teaspoons grated orange zest; 1/8 teaspoon minced fresh thyme; 1/8 teaspoon grated nutmeg

12 ingredients

7 steps

Ingredients

1 1/2 cups dark molasses
3/4 cup Spanish sherry vinegar
6 tablespoons fresh lemon juice
3/4 cup Creole mustard
1 1/2 cups top-quality canned tomato sauce
3 cloves garlic, minced
2 Scotch bonnet chiles, stemmed, seeded, and minced
3/4 teaspoon cayenne pepper
1 1/2 teaspoons peeled and minced ginger
1 1/2 teaspoons grated orange zest
1/8 teaspoon minced fresh thyme
1/8 teaspoon grated nutmeg

Directions

1

In a food processor, combine all the ingredients, and pulse until smooth.
2

Refrigerate until needed; this keeps for 1 month.
3

Makes about 1 cup.
4

This is the marinade we use on the Tamarind Barbecued Duck with Smoky Plantain Crema .
5

Combine 1 1/4 cups Sugarcane Marinade with 1/2 cup tamarind pulp in a small pot and heat over medium-low heat, stirring to dissolve the tamarind.
6

When the mixture just begins to simmer, remove from the heat and pass through a coarse strainer.
7

Let cool.