Sugarcane Marinade Recipe

Name: Sugarcane Marinade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 1/2 cups dark molasses; 3/4 cup Spanish sherry vinegar; 6 tablespoons fresh lemon juice; 3/4 cup Creole mustard; 1 1/2 cups top-quality canned tomato sauce; 3 cloves garlic, minced; 2 Scotch bonnet chiles, stemmed, seeded, and minced; 3/4 teaspoon cayenne pepper; 1 1/2 teaspoons peeled and minced ginger; 1 1/2 teaspoons grated orange zest; 1/8 teaspoon minced fresh thyme; 1/8 teaspoon grated nutmeg

Servings: persons

1 1/2 cups dark molasses
3/4 cup Spanish sherry vinegar
6 tablespoons fresh lemon juice
3/4 cup Creole mustard
1 1/2 cups top-quality canned tomato sauce
3 cloves garlic, minced
2 Scotch bonnet chiles, stemmed, seeded, and minced
3/4 teaspoon cayenne pepper
1 1/2 teaspoons peeled and minced ginger
1 1/2 teaspoons grated orange zest
1/8 teaspoon minced fresh thyme
1/8 teaspoon grated nutmeg

1
In a food processor, combine all the ingredients, and pulse until smooth.
2
Refrigerate until needed; this keeps for 1 month.
3
This is the marinade we use on the Tamarind Barbecued Duck with Smoky Plantain Crema .
4
Combine 1 1/4 cups Sugarcane Marinade with 1/2 cup tamarind pulp in a small pot and heat over medium-low heat, stirring to dissolve the tamarind.
5
When the mixture just begins to simmer, remove from the heat and pass through a coarse strainer.
6
Let cool.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups dark molasses, 3/4 cup Spanish sherry vinegar, 6 tablespoons fresh lemon juice, 3/4 cup Creole mustard, and more.

Yes, Sugarcane Marinade falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sugarcane Marinade

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