Sugarcane Marinade

• 1 1/2 cups dark molasses
• 3/4 cup Spanish sherry vinegar
• 6 tablespoons fresh lemon juice
• 3/4 cup Creole mustard
• 1 1/2 cups top-quality canned tomato sauce
• 3 cloves garlic, minced
• 2 Scotch bonnet chiles, stemmed, seeded, and minced
• 3/4 teaspoon cayenne pepper
• 1 1/2 teaspoons peeled and minced ginger
• 1 1/2 teaspoons grated orange zest
• 1/8 teaspoon minced fresh thyme
• 1/8 teaspoon grated nutmeg

1. In a food processor, combine all the ingredients, and pulse until smooth.
2. Refrigerate until needed; this keeps for 1 month.
3. Makes about 1 cup.
4. This is the marinade we use on the Tamarind Barbecued Duck with Smoky Plantain Crema .
5. Combine 1 1/4 cups Sugarcane Marinade with 1/2 cup tamarind pulp in a small pot and heat over medium-low heat, stirring to dissolve the tamarind.
6. When the mixture just begins to simmer, remove from the heat and pass through a coarse strainer.
7. Let cool.

dark molasses, spanish sherry vinegar, lemon juice, creole mustard, tomato sauce, garlic, scotch, cayenne pepper, ginger, orange zest, thyme, nutmeg

Taken from www.epicurious.com/recipes/food/views/sugarcane-marinade-108213 (may not work)