Georgian Cinnamon-Orange Marinade

Georgian Cinnamon-Orange Marinade
4-5 oranges (2 cups juice)
3-4 lemons ( 1/2 cup juice)
1/2 cup dry white wine
3 cloves garlic, minced (1 tablespoon)
1 tablespoon minced fresh ginger
1 medium-sized onion, minced (1 cup)
2 cinnamon sticks
3 tablespoons paprika
1 teaspoon cracked black peppercorns
1/4 teaspoon freshly grated nutmeg
1-2 teaspoons sugar (or to taste)
1/2 teaspoon salt (optional)
3 tablespoon olive oil
Grate the zest of 1 orange and 1 lemon; set zest aside.
Juice the oranges and lemons. Combine the orange juice, lemon juice, and wine in a sauce pan and boil until only 1/2 cup liquid remains. Let cool. Combine the garlic, ginger and onion in a bowl. Stir in the juice mixture, grated zest, spices, sugar, salt and oil.
Makes enough marinade for 1 1/2 to 2 pounds of food.
Serves six.
"High-flavor, Low-fat Cooking" by Steven Raichlen (1992 Camden House Publishing)