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Palmer’s Direct To You Market
900 Jefferson Road, 14623

(585) 272-9470

Palmer’s Direct To You Market
900 Jefferson Road, Rochester, NY 14623
(585) 272-9470

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Sweet Heat Blueberry Marinade
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Sweet Heat Blueberry Marinade

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Sweet Heat Blueberry Marinade

A vibrant jar of Sweet Heat Blueberry Marinade next to fresh blueberries, ready to be used on a delicious cut of Certified Angus Beef ®
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Add a unique twist to your beef dishes with our Sweet Heat Blueberry Marinade. This vibrant marinade combines fresh blueberries, red wine vinegar, honey, and a hint of cayenne pepper, creating a perfect balance of sweet and spicy flavors. Ideal for marinating your favorite Certified Angus Beef ® cuts, this recipe yields a deliciously tender and flavorful result.

  • Author: Certified Angus Beef® brand Test Kitchen
  • Prep Time: 10 min
  • Marinade: Overnight
  • Total Time: 8-12 hrs
  • Yield: 2 cups (sufficient for 4 lbs of beef) 1x
  • Category: Marinade
  • Method: Marinade
  • Cuisine: American

Ingredients

Scale

1 pint blueberries

1/3 cup red wine vinegar

1/4 cup peanut oil

2 tablespoons honey

1 teaspoon cayenne pepper

Instructions

Prepare Marinade: Combine all ingredients in a blender and mix well until smooth.

Marinate Beef: Place the selected Certified Angus Beef ® cut in a zipper-locking plastic bag. Pour in the marinade and seal the bag. Marinate overnight in the refrigerator.

Notes

Marinating Time: For the best flavor and tenderness, marinate the beef overnight.

Alternative Oils: If you have peanut allergies, substitute peanut oil with olive oil or another preferred cooking oil.

Pairing Suggestion: This marinade pairs wonderfully with grilled vegetables or a fresh summer salad.

Nutrition

  • Serving Size: 1/4th cup per 1 lb beef
  • Calories: 60-80 approx.
Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.