---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Georgian Marinade
  Categories: Ethnic, Seasonings, Sauces
       Yield: 1 Servings
  
            Stephen Ceideburg                   3 tb Paprika
       4 lg Or 5 medium-sized oranges         1/2 tb Olive oil
       3    Lemons                              1    To 2 tsp. sugar
     1/2 c  Dry white wine                      1 ts Cracked black peppercorns
       1 md Onion, minced                     1/2 ts Salt
       3    Cloves garlic, minced             1/4 ts Freshly grated nutmeg
       1 tb Minced peeled ginger root           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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