Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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