Georgian Marinade

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Title: GEORGIAN MARINADE
Categories: None
Yield: 1 servings

Stephen Ceideburg
4 lg Or 5 medium-sized oranges
3 Lemons
1/2 c Dry white wine
1 md Onion, minced
3 Cloves garlic, minced
1 tb Minced peeled ginger root
3 tb Paprika
1/2 tb Olive oil
1 To 2 tsp. sugar
1 ts Cracked black peppercorns
1/2 ts Salt
1/4 ts Freshly grated nutmeg
2 Cinnamon sticks

A citrus-and-spice mixture from the Republic of
Georgia. It is often used for poultry, but it goes
well with swordfish too.

Grate the zest of 1 orange and 1 lemon; set aside.
Juice the oranges and lemons. Combine the orange
juice, lemon juice and wine in a saucepan and boil
rapidly until only 1/2 cup liquid remains; let cool.

Combine onions, garlic and ginger in a bowl. Stir in
the reduced juice mixture, grated zest, paprika, oil,
sugar, peppercorns, salt, nutmeg and cinnamon sticks.

Makes 1 1/2 cups.

From an article by Steven Raichlen in The San Mateo
Times, 5/25/93.

Posted by Stephen Ceideburg

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