Yield: 1 Servings
|\N \N||Stephen Ceideburg|
|4 larges||Or 5 medium-sized oranges|
|½ cup||Dry white wine|
|1 medium||Onion, minced|
|3 \N||Cloves garlic, minced|
|1 tablespoon||Minced peeled ginger root|
|½ tablespoon||Olive oil|
|1 \N||To 2 tsp. sugar|
|1 teaspoon||Cracked black peppercorns|
|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