|From AICR's test kitchen|
Blueberry Marinade with Tarragon and Ginger
- 1 cup fresh blueberries
- 2 Tbsp. balsamic vinegar
- 2 Tbsp. extra virgin olive oil
- 1 tsp. honey
- 1 1/2 tsp. dried tarragon
- 1 tsp. fresh ginger root, peeled and minced (or 1 tsp. dried ground ginger)
- 1 garlic clove, minced
- 1/2 tsp. freshly ground black pepper
Place all ingredients in blender or food processor and puree for 10 seconds; or, in medium bowl, mash blueberries well with fork, add remaining ingredients and combine well. Pour into a jar with a tightly fitting lid and let stand 15 minutes to let flavors meld. Adjust seasonings to taste. Shake vigorously then pour over poultry or fish, coating on all sides. Marinate, refrigerated, for at least 15 minutes; turn and marinate another 15 minutes.
Remove food from marinade and place it on grill over medium-high heat. (Remember to discard extra marinade to avoid harmful bacteria from raw poultry or fish).
Makes 1 cup.
Per tablespoon: 25 calories, 2 g total fat (0.5 g saturated fat), 2 g carbohydrates,
0 g protein, 0 g dietary fiber, 75 mg sodium.