Apple Juice Marinade

From: Stir crazy

On Nov 5, 2009

We loved this marinade. Using the proportions listed, this marinade almost completely covered three med-sized pork chops, which I left in the fridge for 2 days. The only exception was that I used fresh garlic, which I had quartered and chrushed open. We enjoyed the subtle flavor of the ingredients very much.

From: Suzanna Marie

On Jul 24, 2009

Made for Summer '09 Comfort Cafe. I must admit that once I put this all together I had my doubts. Certainly didn't smell very inviting. I even poked my index finger in for a little dip and wasn't too excited about the outcome. BUT, BUT, once I marinated my chicken fingers for 24 hours, placed them on a skewer, then the bar-b...well it presented a wonderful surprise. Light tasting, not heavy like some marinades, the sugar from the apple juice and honey, caramelized the tenders just enough. Mmmm, Mmmmm, Mmmmm. Will definitely make this again. Perhaps I'll use pork chops next time. Thanks for a wonderful marinade.

From: emily hauer

On Jul 31, 2004

I used this on skinless boneless chicken breasts and it was fabulous. I used 3 cloves of garlic instead of the garlic powder because everything needs more garlic. I reduced the marinade while the chicken was cooking and used it as a dipping sauce. I think next time I will use less honey, as the apple juice is pretty sweet. I will definitely use this recipe again.

From: jmlizard

On Aug 1, 2006

I used 1/2 tsp fresh grated ginger in place of ground, and 3 cloves of garlic minced in place of powder, and this was fantastic. I can't see why people would used ground/powdered spices here when the fresh tastes so much better.