- 3/4 cup Cabernet Sauvignon or other dry red wine
- 1/4 cup balsamic vinegar
- 3 tablespoons olive oil
- 2 tablespoons unsulfured (light) molasses
- 2 tablespoons chopped fresh thyme or 2 teaspoons dried
- 2 tablespoons chopped fresh rosemary or 2 teaspoons dried
- 1 tablespoon crushed juniper berries or 2 tablespoons gin
- 3 large garlic cloves, minced
- 3 2×1-inch strips orange peel (orange part only)
- 3 2×1-inch strips lemon peel (yellow part only)
- 8 whole cloves
- 8 whole black peppercorns
- 2 bay leaves, broken in half
- 3/4 teaspoon salt
- Mix all ingredients in medium bowl. (Can be made 2 days ahead. Cover; chill.)
- Marinate poultry 2 to 4 hours and meat 6 to 12 hours in refrigerator. Drain marinade into saucepan. Boil 1 minute. Pat meat or poultry dry. Grill, basting occasionally with marinade.