Provencal Spice Rub

• 1 teaspoon juniper berries
• 1 whole clove
• 1 teaspoon white peppercorns
• 1 1/4-inch cinnamon stick
• 1/4 teaspoon grated nutmeg
• 2 teaspoons dried savory
• 1 tablespoon dried thyme
• 1 red onion, peeled and minced
• 2 cloves garlic, peeled and minced
• 1/2 cup fresh mint leaves
• 1/4 cup olive oil
• 1 teaspoon grated orange rind
• 1/4 cup red wine

1. Grind all dried spices and herbs together in a spice mill or coffee grinder until finely ground.
2. Place the spice powder in a large glass or ceramic bowl.
3. Add the onion, garlic, mint, orange rind, olive oil and red wine.
4. Mix well.
5. Refrigerate in an airtight container for up to 2 days.

juniper berries, clove, white peppercorns, cinnamon, nutmeg, thyme, red onion, garlic, mint leaves, olive oil, orange rind, red wine

Taken from cooking.nytimes.com/recipes/6271 (may not work)