---------- Recipe via Meal-Master (tm) v8.02
  Categories: None
       Yield: 1 servings
            Stephen Ceideburg
       4 lg Or 5 medium-sized oranges
       3    Lemons
     1/2 c  Dry white wine
       1 md Onion, minced
       3    Cloves garlic, minced
       1 tb Minced peeled ginger root
       3 tb Paprika
     1/2 tb Olive oil
       1    To 2 tsp. sugar
       1 ts Cracked black peppercorns
     1/2 ts Salt
     1/4 ts 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.
   Posted by Stephen Ceideburg