---------- Recipe via Meal-Master (tm) v8.02
 
      Title: GEORGIAN MARINADE
 Categories: None
      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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