Georgian marinade
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.
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