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Omaha Steaks Great American Grilling Book
This sweet marinade is reminiscent of fall in New England—-freshly picked apples and pancakes with local maple syrup. It gives that same feeling to poultry, pork, duck, and winter vegetables.
Prep Time: 10 mins
Makes about 4 1/2 cups


• 2 cups apple cider
• 1 cup apple cider vinegar
• 1 cup pure maple syrup
• 3 tablespoons peanut oil
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons chopped fresh sage
• 1 tablespoon chopped fresh flat-leaf parsley
• 2 teaspoons freshly grated lemon zest

Combine the cider, vinegar, syrup, oil, and lemon juice in a small nonreactive container. Stir in the sage, parsley, and zest.

2. Place the item to be marinated in a shallow glass baking dish. Pour the marinade over, cover, and refrigerate, turning occasionally, for at least 2 hours or up to 4 hours. If not using immediately, cover and refrigerate for up to 3 days.

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