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3 whole Lemon
1/2 cup White Wine
1 clove Onion -- minced
3 whole Garlic -- minced
1 tbs. Ginger Root
3 tbs. Paprika
1/2 tbs. Olive Oil
1 whole Sugar
1 tsp. Cracked Pepper
1/2 tsp. Salt
1/4 tsp. Nutmeg
2 whole Cinnamon
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.
1/2 cup White Wine
1 clove Onion -- minced
3 whole Garlic -- minced
1 tbs. Ginger Root
3 tbs. Paprika
1/2 tbs. Olive Oil
1 whole Sugar
1 tsp. Cracked Pepper
1/2 tsp. Salt
1/4 tsp. Nutmeg
2 whole Cinnamon
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.
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