Apple Juice Marinade

Did anyone try this as a warm SAUCE for Aidell's Chicken Apple Sausage (bite-sized, as an hors d'oeuvres? I was thinking of adding a little cornstarch or flour and warming it to replicate the perfect small crock simmer accompaniment I once had but lost. Maybe using apple sauce instead of juice?

Love it! Used it twice now on boneless, skinless chicken breasts and thighs. I marinade all day and throw them on the grill. Great chicken by itself but I cook it in bulk and chop it up and freeze it to use for quick meals. Sweet and just a little tangy, keeps the chicken moist.

We loved this marinade. Using the proportions listed, this marinade almost completely covered three med-sized pork chops, which I left in the fridge for 2 days. The only exception was that I used fresh garlic, which I had quartered and chrushed open. We enjoyed the subtle flavor of the ingredients very much.

Made for Summer '09 Comfort Cafe. I must admit that once I put this all together I had my doubts. Certainly didn't smell very inviting. I even poked my index finger in for a little dip and wasn't too excited about the outcome. BUT, BUT, once I marinated my chicken fingers for 24 hours, placed them on a skewer, then the bar-b...well it presented a wonderful surprise. Light tasting, not heavy like some marinades, the sugar from the apple juice and honey, caramelized the tenders just enough. Mmmm, Mmmmm, Mmmmm. Will definitely make this again. Perhaps I'll use pork chops next time. Thanks for a wonderful marinade.

I loved this combination! It was delicious!