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Georgian Marinade ceideburg, fish, marinades, poultry, russian 1 stephen ceideburg 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 tablespoon 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. Posted by Stephen Ceideburg Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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