Georgian marinade
Course: Marinades

Cuisine: Georgia

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Georgian marinade ingredients

  • Stephen Ceideburg
  • 4 large Or 5 medium-sized oranges
  • 3 Lemon
  • 1⁄2 c Dry white wine
  • 1 med Onion, minced
  • 3 Cloves garlic, minced
  • 1 T Minced peeled ginger root
  • 3 T Paprika
  • 1⁄2 T olive oil
  • 1 To 2 tsp. sugar
  • 1 t Cracked black peppercorns
  • 1⁄2 t Salt
  • 1⁄4 t Freshly grated nutmeg
  • 2 Cinnamon sticks

Cooking Georgian marinade

1. A citrus-and-spice mixture from the republic of georgia.
2. It is often used for poultry, but it goes well with swordfish too. Gratei the zest of 1 orange and 1 lemon; set aside.
3. Juice the oranges and lemons.
4. Combine the orange juice, lemon juice and wine in a saucepan and boil rapidly until only ½ cup liquid remains; let cool.
5. Combine onions, garlic and ginger in a bowl.
6. Stiri in the reduced juice mixture, grated zest, paprika, oil, sugar, peppercorns, salt, nutmeg and cinnamon sticks.
7. Makes 1 ½ cups.