Georgian cinnamon-orange marinade

Yield: 1 1/2 cups

Measure Ingredient
4 \N (or 5) oranges (2 cups juice)
2 \N (to 4) lemons (1/2 cup juice)
½ cup Dry white wine
3 \N Garlic clove(s) minced (1 tbs)
1 tablespoon Ginger, minced
1 medium Onion(s) minced (1 cup)
2 \N Cinnamon sticks
3 tablespoons Paprika
1 teaspoon Cracked black peppercorns
¼ teaspoon Grated nutmeg
1 teaspoon (to 2 tsp) sugar or to taste
½ teaspoon Salt or to taste
3 tablespoons Olive oil

Grate the zest of 1 orange and 1 lemon. Juice the oranges and lemons.

Combine the orange juice, lemon juice, and wine in a saucepan and boil until only « cup liquid remains. Let cool.

Combine the garlic, ginger, and onion in a bowl. Stir in the juice mixture, grated zests, spices, sugar, salt, and oil. Marinate swordfish steaks or boneless chicken breasts for 1-2 hours, whole chickens or game hens overnight, turning once or twice.

Makes enough for 1«-2 pounds seafood or poultry.

High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 172 Submitted By DIANE LAZARUS On 10-25-95

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