ORANGE-THYME MARINADE

In a small bowl, combine 1/2 cup cider vinegar, 1/3 cup frozen orange-juice concentrate, 1/4 cup reduced-sodium soy sauce, 1 tablespoon canola oil, 4 minced garlic cloves, 2 tablespoons freshly grated orange zest and 4 teaspoons dried thyme leaves. Use 1/2 cup to marinate pork, chicken, swordfish or shrimp. Reserve remaining marinade for basting.

Makes about 1 cup, for 4 to 8 servings.

[Eating Well, July/August 1998]