Our family likes to eat baked apples. With the frequency that we let apples get wrinkled and “have” to make baked apples I’d be buying lots of brown sugar and cinnamon if we always made a new marinade. Instead of putting just enough brown sugar on, we make a sort of marinade with lots of brown sugar and cinnamon. The apples get baked in it and then then it gets drained off into a bowl to be frozen until the following week.
My husband also has a recipe for apple pork chops. (I really should post this recipe!) He uses the same technique for this apple based marinade. Because he actually brings the entire pot to a boil, it’s safe to freeze and reuse the marinade. I would never recommend reusing a marinade it if wasn’t fully cooked, as there is a risk of salmonella.
Not only does this save us the expense of new marinades, but also the time to make them. Can anyone else suggest something that can be reused for cooking?
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