Anonymous Tue May 23 19:49:09 2006

4 large Or 5 medium-sized oranges

3 lemons

1/2 cup dry white wine

1 medium onion, minced

3 cloves garlic, minced

1 tablespoon minced peeled ginger root

3 tablespoon paprika

1/2 tablespoon olive oil

1 to 2 tsp. sugar

1 teaspoon cracked black peppercorns

1/2 teaspoon salt

1/4 teaspoon 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.