So-good uses for leftover soda

Don't throw out that leftover soda. Here are some ideas for using it in unexpected ways.

• For a spin on baked beans, combine: one can (355 millilitres/12 ounces) black cherry soda, 125 millilitres (1/2 cup) ketchup, 30 millilitres (two tablespoons) prepared mustard,10 millilitres (two teaspoons) apple-cider vinegar, 1/2 millilitre (1/8 teaspoon) freshly ground black pepper. Stir in three drained cans (450 grams/15 ounces each) of your favourite beans and bake in a two-litre/two-quart baking dish at 180°C (350°F) until bubbly, 30 to 45 minutes. Add a little chopped bacon or ham to make these taste even better.
• For bottled barbecue sauce, combine 250 millilitres (one cup) ginger ale and 250 millilitres (one cup) barbecue sauce in a small saucepan. Bring to a boil over medium heat. Reduce the heat to medium-low and simmer until thickened and reduced to about 350 millilitres (1 1/2 cups) in volume, 15 to 20 minutes. Excellent with spicy seasoned pork.

• To make an Asian marinade for flank steak, combine: 175 millilitres (6 ounces) ginger ale, one can (175 millilitres/six ounces) thawed orange juice concentrate, 50 millilitres (1/4 cup) teriyaki sauce, two millilitres (1/2 teaspoon) toasted sesame oil, three garlic cloves, minced. Add a flank steak (750 grams/1 1/2 pounds) and marinate for four to eight hours before grilling or broiling.
• For zesty glazed ribs, use root beer as a base for a glaze. First, rub pork spareribs with a spice rub of paprika, dry mustard, brown sugar, salt and freshly ground black pepper. Grill the ribs over indirect heat until the meat is shrunken back from the bones and very tender. Meanwhile, combine root beer, sugar, orange zest, lemon juice, bourbon and hot-pepper sauce in a saucepan. Boil until the mixture is reduced in volume and syrupy in consistency. Brush the glaze over the ribs during the last 10 minutes of cooking.
• Give marinated meat a refreshing sweet flavour and use lemon-lime soda or ginger ale in the marinade.
• To make a simple marinade for steak, combine one can (355 millilitres/12 ounces) cola, 45 millilitres (three tablespoons) Worcestershire sauce, three minced garlic cloves, one sliced onion and 15 millilitres (one tablespoon) steak seasoning. Marinate your favourite steaks in the mixture in the refrigerator for two to four hours.
• For Asian-inspired pork stew, brown cubes of pork shoulder in a heavy pot, then add onions, carrots, ginger, garlic, soy sauce and cola to the pot. Simmer over low heat until the pork is fork-tender. Serve over udon or other Asian noodles. Spaghetti will do in a pinch.
• For moist and delicious pork chops, mix together 250 millilitres (one cup) ketchup and 250 millilitres (one cup) cola. Pour the mixture over six to eight lightly-breaded pork chops in a baking dish. Sprinkle with a little brown sugar and bake at 180°C (350°F) until cooked through, about one hour.

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