Title: Georgian Marinade
Categories: Marinade Russian Poultry Fish Ceideburg
Yield: 1 Servings

		Stephen Ceideburg
4	lg	Or 5 medium-sized oranges
3		Lemons
1/2	c	Dry white wine
1	md	Onion, minced
3		Cloves garlic, minced
1	tb	Minced peeled ginger root
3	tb	Paprika
1/2	tb	Olive oil
1		To 2 tsp. sugar
1	ts	Cracked black peppercorns
1/2	ts	Salt
1/4	ts	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

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