Marinade With A Twist

By: Jessica Ashton

¼ c. dry cherry
¼ c. soy sauce
1 T. minced fresh ginger
2 cloves garlic, peeled and pressed
2 T. sugar

Directions:
In a 1 gallon or larger heavy plastic food bag, mix cherry, soy sauce, sugar, ginger and garlic together.

To Maranade Meats:
Use 2½ - 3 lbs. of 1″ thick pieces of meat with the fat trimmed off. Use meats such as beef steak, flank or skinned chicken breasts. Rinse the meat, pat it dry and add it to the marinade in the bag. Seal the bag and it turn over to coat all of the meat. Chill for at least 2 hours or up to 1 day, turning bag over occasionally.
For a “Twist”:
For a twist add ½ t. hot chili flakes to the marinade.