Georgian marinade

1. A citrus-and-spice mixture from the republic of georgia.
2. It is often used for poultry, but it goes well with swordfish too. Gratei the zest of 1 orange and 1 lemon; set aside.
3. Juice the oranges and lemons.
4. Combine the orange juice, lemon juice and wine in a saucepan and boil rapidly until only ½ cup liquid remains; let cool.
5. Combine onions, garlic and ginger in a bowl.
6. Stiri in the reduced juice mixture, grated zest, paprika, oil, sugar, peppercorns, salt, nutmeg and cinnamon sticks.
7. Makes 1 ½ cups.