Georgian marinade

Yield: 1 Servings

Measure Ingredient
\N \N Stephen Ceideburg
4 larges Or 5 medium-sized oranges
3 \N Lemons
½ cup Dry white wine
1 medium Onion, minced
3 \N Cloves garlic, minced
1 tablespoon Minced peeled ginger root
3 tablespoons Paprika
½ tablespoon Olive oil
1 \N To 2 tsp. sugar
1 teaspoon Cracked black peppercorns
½ teaspoon Salt
¼ teaspoon Freshly grated nutmeg
2 \N 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 ½ 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 1½ cups.

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

Posted by Stephen Ceideburg

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