Pirate Marinade

[BR]

This big, bold marinade recipe was adapted from a local restaurant and caterer. We make it in batches and freeze the extras so we always have it on hand. Use on: salmon, chicken, duck, pork, beef, lamb
Makes 2 cups

1/4 cup canola oil
1 medium onion, chopped
2 tablespoons chopped garlic
1/2 cup reduced-sodium soy sauce
1/4 cup red-wine vinegar
1/2 teaspoon freshly grated orange zest
1/4 cup orange juice
3 tablespoons packed brown sugar
2 teaspoons ground allspice
3/4 teaspoon freshly ground pepper
1/2 teaspoon dried thyme
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
5 dashes hot sauce

1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic and cook, stirring, until translucent, about 2 minutes. Transfer to a medium bowl.
2. Stir in soy sauce, vinegar, orange zest, orange juice, brown sugar, allspice, pepper, thyme, cloves, cinnamon and hot sauce. Let cool to room temperature.
3. Pour cooled marinade into a shallow dish or 1-gallon sealable plastic bag for marinating 1 to 2 pounds (4 to 8 servings) of your chosen protein.