Orange and Onion Marinade

Annabelle Breakey/Digital Vision/Getty Images
  • Total: 13 mins
  • Prep: 8 mins
  • Cook: 5 mins
  • Yield: About 1 cup (16 servings)
Nutritional Guidelines (per serving)
30 Calories
1g Fat
5g Carbs
0g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: About 1 cup (16 servings)
Amount per serving
Calories 30
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 54mg 2%
Total Carbohydrate 5g 2%
Dietary Fiber 0g 1%
Protein 0g
Calcium 6mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is a flavorful citrus based marinade which can be used on chicken, pork, and beef. Remember to let the marinade cool considerably before using it on raw meat. 


  • 1/3 cup/80 mL orange marmalade
  • 6 green onions (finely chopped)
  • 1/3 cup/80 mL white wine
  • 1 tablespoon/15 mL​ olive oil
  • 1 tablespoon/15 mL cider vinegar
  • 1 tablespoon/15 mL water
  • 1 teaspoon/5 mL Worcestershire sauce
  • 1/2 teaspoon/2.5 mL​ ​soy sauce
  • 1/4 teaspoon/1.75 mL salt
  • 1/4 teaspoon/1.75 mL black pepper

Steps to Make It

  1. Gather the ingredients.
  2. Heat olive oil in a medium saucepan. Add green onions (white parts only). Cook over medium heat for 2 minutes until they appear soft and shiny. Reduce heat to medium low and add marmalade, water, and white wine. Simmer for 1-2 minutes, stirring often until marmalade has melted through. Add remaining ingredients and simmer for 4 more minutes. Remove marinade from heat, stir in green parts of green onions and let mixture cool for 20 minutes before using. If sauce is too thick, add a little extra water to mixture.
  3. To use, simply pour onto meat, vegetable, or meat substitute of choice. Marinate red meats for 4-8 hours, chicken for 2-4 hours, fish, seafood, vegetables, and meat substitutes for 30 minutes.
  4. Marinade can also be used as a baste if preferred. Skip the marinating portion and use on grilled items halfway through cook time.