Kumquat Ginger Herb Marinade

“We have a big kumquat tree on the property at Alexander Valley Vineyards, and they are plentiful in February and March.  This paste is easy to prepare and is a great marinade for pork, steak or chicken and an incredible compliment to the 2016 CYRUS.”
– Katie Wetzel Murphy, AVV Family Partner

½ cup fresh kumquats, coarsely chopped
1 clove garlic
1 Tbsp. fresh ginger, chopped
2 Tbsp. balsamic vinegar
2 Tbsp. soy sauce
1 Tbsp. lime juice
1 Tbsp. honey
2 Tbsp. scallions, chopped
2 Tbsp. cilantro, chopped
Salt and pepper to taste

Method of Preparation:
In a mini food processor, pulse the kumquats, garlic and ginger until finely chopped.  Transfer this mixture to a small saucepan, and the balsamic vinegar, soy sauce, lime juice and honey.  Cook over moderate heat, stirring often, until the mixture reduces to a thick paste, about 4 to 5 minutes.  Remove from heat and let cool.

Stir in the scallions and cilantro, and a small bit of salt and pepper.  Spread as a marinade on your favorite meat, and let sit for one to four hours.  Grill, broil or bake.