Georgian cinnamon-orange marinade
1 1/2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | (or 5) oranges (2 cups juice) | |
| 2 | (to 4) lemons (1/2 cup juice) | |
| ½ | cup | Dry white wine |
| 3 | Garlic clove(s) minced (1 tbs) | |
| 1 | tablespoon | Ginger, minced |
| 1 | medium | Onion(s) minced (1 cup) |
| 2 | 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 |
Directions
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