Today we made Kei Apple puree and marinade. We started with about a dozen fruits, then quartered them for juicing and seed removal. From that we obtained about 2 cups of extract and pulp. I poured the majority of it into an ice cube tray which will be frozen for later use. That left about 1/2 cup for marinade. To that I blended 1/2 cup of Avocado Oil and 1 teaspoon of salt. The chicken is steeping in it now!
9 Likes