Making Marinading A Little More Healthy

Grilling season is upon us, and I'm sure many of you love to have BBQ's and picnics too. When my DH grills out dinner for us, I usually marinate our meats for at least a few hours before. I love to add just a little bit of zip to our dinner this way, and let's face it, grilling the same three meats constantly can get super boring FAST if you don't marinate.

I admit I don't usually check out the ingredients list on the back of the marinade and condiment bottles, but for some reason I took a peek at one yesterday. I was a little startled to see the first two ingredients listed were corn syrup and high fructose corn syrup! (WT?!) That can't be too healthy for us all, can it? So when the following tips and recipes from the Juice Products Association (JPA) landed in my email box today, I thought I would share it with y'all because I know I can't be the only one thinking twice about what exactly is in marinades and condiments we're using this summer at our BBQ's.

Tips on Making the Best of your 100% Juice Marinade

1. Can I marinate my meat at room temperature?
Always refrigerate your meat while marinating it. Bacteria multiply rapidly as air temperature increases, creating a food safety hazard.

2. What type of container should I use?
Plastic zip bags and glass bowls are best for marinating food. The acidic component of a marinades can react with metal containers and alter the flavor.

3. How much marinade do I need?
Approximately 1/2 -1 cup of marinade per pound of meat is optimal for marinating with 100% fruit juice marinades – if you are marinating on a flat dish, you might want to estimate a little more.
Citrus juices, apple, grape, even the more exotic tropical juices all make excellent marinade bases to boost the flavor of your favorite grill staples. With such a wide array of 100% juices to choose from, you can create a different flavored marinade for every day of the summer!

Recipe: Speedy Barbecue Sauce with 100% Grape Juice
Makes about 2 cups

Ingredients:
· 1/4 cup cider vinegar
· 1/2 cup 100% Grape Juice
· 1/2 cup 100% White Grape Juice
· 1 cup canned tomatoes, crushed, diced or pureed
· 3 tablespoons packed brown sugar
· 1 tablespoon Worcestershire sauce
· 1 tablespoon tomato paste
· 1 teaspoon hot pepper sauce
· 2 tablespoons chopped garlic

Preparation:
Combine all the ingredients in a medium size saucepan and bring to a boil over medium heat. Reduce the heat and simmer for 20 minutes, stirring frequently. Remove from the heat and cool slightly before using. Store in refrigerator.

Serving Size: 2 Tablespoons Nutrition Per Serving: 25 calories, 0g fat, 0g saturated fat, 0g protein, 6g carbohydrate, 45mg sodium, 0g fiber

For more fun facts about 100% Juice visit www.fruitjuicefacts.org.

If you're grilling daily - or just like a lot of BBQ sauce for dipping, I don't see why you couldn't make a double batch of this recipe and then just keep the extra (that hasn't touched meat, of course!) in the fridge until the next day. Just be sure to shake it well so the ingredients mix together again.