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Blood Orange and Fennel Marinade

Clare Bell TeaChef Level 1

This tasty yet subtle marinade hints at sweet orange and fennel and helps keep grilled meats moist and tender inside. Goes well with chicken or pork.

10 m 2


  • 1 generous tbsp. loose blood orange tea
  • 1/4 c. boiling water
  • 1 generous tsp. fennel seed
  • 1/4 c. white wine vinegar
  • 3-4 tbsp. sherry cooking wine
  • 1/3-1/2 c. olive oil
  • salt and pepper to taste


Pour 1/4 c. boiling water over tea leaves in a tempered glass cup. Set aside to cool.

Meanwhile, crush the fennel seed with mortar and pestle.

In a blender, combine tea mixture, crushed fennel, wine vinegar, sherry cooking wine, and olive oil. Blend thoroughly.

Add salt and pepper to taste. Pour over meat for grilling. Marinate for 1-3 hours, moving pieces of meat occasionally for maximum exposure to marinade on all sides!

Grill meat as you normally would, being careful not to overcook.

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