Dips/Sauces, Ma Cusson Kitchen, Marinades
1 cup unsweetened apple juice or red or blush wine
1/2 cup red wine vinegar
1/4 cup vegetable oil
1 tablespoon lite soy suace
1/2 cup grated onion
2 teaspoons fresh parsley
4 cloves garlic
2 bay leaves, crumbled
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon ground cloves (I might try less the first time)
1/2 teaspoon dried ground rosemary
Combine all ingredients, whisking to mix well
Use for 2 racks of pork, one - two chickens, or 6 - 7 pound brisket or pork loin
Use for marinade or finishing sauce