Grapefruit Teriyaki Marinade

Ingredients

  • 250 ml Florida grapefruit juice
  • 1/2 large red onion, sliced
  • 1-1/2 teaspoons minced ginger
  • Zest and juice of 1/2 Florida orange
  • 125 ml low sodium soy sauce
  • 50 g sugar
  • 3 tablespoons canola oil
  • Kosher salt and freshly ground black pepper, to taste

Preparation

Grapefruit Teriyaki Marinade


Reduce by 50 percent over low heat (about 10 to 15 minutes).


Bring to room temperature, transfer to a glass jar, seal and store in refrigerator for up to two weeks.

In a saucepan coated lightly with oil over high heat, sauté the onions and ginger until soft, about 5 minutes.Add the orange zest and juice, soy sauce, grapefruit juice, and sugar and bring to a simmer.


Check for flavour.Immediately transfer to a blender and blend until almost smooth.Drizzle in oil.Do not blend until super smooth.


Makes 500 ml