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.