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Georgian Marinade

none

4 large Or 5 medium-sized oranges
3 lemons
1/2 cup dry white wine
1 medium onion, minced
3 cloves garlic, minced
1 tablespoon minced peeled ginger root
3 tablespoons paprika
1/2 tablespoon olive oil
1 to 2 tsp. sugar
1 teaspoon cracked black peppercorns
1/2 teaspoon salt
1/4 teaspoon 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. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


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