Читать книгу The Alaska Wild Berry Cookbook - Alaska Northwest Books - Страница 45

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In a bowl, mix together the cranberry, orange, and berry juices; maple syrup; brandy; lemon zest and juice; and vanilla or anise seeds. Pour the mixture over fresh fruits that have been peeled and then sliced, diced, or quartered as needed. Carefully mix the fruit and marinade. Cover and refrigerate for several hours.

MAKES ENOUGH FOR 6 CUPS DICED FRUITS

1⁄2 cup Lowbush Cranberry Juice (page 160)

1⁄4 cup orange juice

1⁄4 cup blueberry or raspberry juice

1⁄4cup maple or corn syrup

1⁄4 cup brandy or fruit liqueur, optionalFinely grated zest and juice of 1 lemonSeeds scraped from

1 vanilla bean, or

1⁄4teaspoon anise seed

Marinade for Fruits

In a large flat dish, mix together the cranberry juice, chives, water, mustard, honey, soy, salt, pepper, garlic powder, and dill seed. Marinate the flank steak in the mixture for 3 hours in the refrigerator, turning several times during the process.

MAKES ENOUGH FOR 1 TO 2 POUNDS OF MEAT

1⁄2 cup Lowbush Cranberry Juice (page 160)

1⁄2 cup minced fresh chives1⁄4cup water3 tablespoons preparedmustard2 tablespoons honey1 tablespoon soy sauce

1 teaspoon salt

1⁄2teaspoon freshly groundblack pepper

1⁄2teaspoon garlicpowder1⁄2teaspoon dill seed

Marinade for Flank Steak

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