5 quick and easy meat marinades

The meat you've slaved over grilling, broiling or baking would be nothing without its accompanying marinade. These five recipes are ideal.

1. For a wonderful sauce for salmon or chicken, mix one part blueberry or raspberry jam into two parts barbecue sauce. Spoon a layer of the sauce over the salmon or chicken and broil until finished. Spoon a little more sauce over the salmon or chicken before serving.
2. For a simply outstanding glaze for roasted or grilled leg of lamb, use red currant jelly mixed with fresh orange juice.
3. To stir up a quick glaze for barbecued ribs, combine 150 millilitres (2/3 cup) apricot preserves, 30 millilitres (two tablespoons) Dijon mustard, 15 millilitres (one tablespoon) toasted sesame oil and one millilitre (1/4 teaspoon) cayenne pepper in a pot. Simmer over low heat for five minutes, then brush onto the barbecued ribs during the last 10 minutes of cooking.
4. For an easy apple glaze for pork, combine 50 millilitres (1/4 cup) apple jelly, 30 millilitres (two tablespoons) fresh lemon juice, two millilitres (1/2 teaspoon) ground cinnamon and one millilitre (1/4 teaspoon) ground allspice. Place one pork tenderloin in a small roasting pan and brush with half of the apple-jelly mixture. Roast in a 135°C (275°F) oven until the centre registers 68°C (155°F) on an instant-read thermometer and the juices run clear, about 25 minutes. Let stand for 10 minutes. Meanwhile, on a broiler pan, arrange two cored and thinly sliced red apples and brush with the remaining apple-jelly mixture. Broil 12 centimetres (five inches) from the heat until the apple slices are tender, about five minutes. Serve with the sliced tenderloin.
5. For an easy cherry marinade for grilled chicken, combine:

• 50 ml (1/4 c) cherry preserves
• 145 ml (3/4 c) black cherry soda
• 30 ml (2 tbsp) fresh lemon juice
• 30 ml (2 tbsp) olive oil
• 2 ml (1/2 tsp) salt
• 1 ml (1/4 tsp) ground cinnamon1. Add to the mixture one kilogram (32 ounces) of boneless, skinless chicken breasts or thighs and marinate in the refrigerator for four to eight hours.

  2. Grill or broil the chicken, then bring the marinade to a boil in a pot. Add another 175 millilitres (3/4 cup) of black cherry soda, a drained can of dark sweet Bing cherries and boil for five minutes.

  3. Dissolve 15 millilitres (one tablespoon) cornstarch in 15 millilitres (one tablespoon) cold water and stir into the marinade until thickened.

  4. Serve with the chicken. Some grated orange zest makes a nice touch.

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