*  Exported from  MasterCook  *
 
                ROAST QUAIL WITH JUNIPER BERRIES II (RELISH)
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Relishes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lg           Orange, navel
    1       ea           Lime
    1       tb           Ginger, fresh, grated
    2       ea           Cinnamon, sticks
    1       ea           Chili, dried
    1       ea           Vanilla, bean, split
                         -- lengthwise
    2       c            Sugar
    1       c            Raisins
    2       lb           Cranberries, fresh
 
        Cut the orange and lime, with their skins, into a 1/4-inch dice.
   Set aside.
   
        Tie the ginger, cinnamon sticks, chili and vanilla bean in
   cheesecloth and set aside.
   
        Place the sugar in a heavy large skillet, preferably one with
   straight sides.  Stir constantly over high heat until sugar turns
   light amber.  The sugar must be cooked carefully to prevent burning;
   break up lumps as you go.  (If there are still lumps of sugar after it
   begins to color, work over low heat, or off heat, until mixture is
   smooth.)
   
        Stir in the orange, the lime and the bag of spices, and cook over
   high heat, stirring constantly for 5 minutes.  Fold in the raisins and
   cranberries, stirring gently to coat with caramelized sugar.  Cook
   over medium heat, stirring gently, until about half of the cranberries
   pop open, about 10 minutes.  Remove the pan from the heat and cool.
   
        Remove the bag of spices and spoon the relish into sterilized
   jars.  Cover tightly and refrigerate for 1 month.  This relish keeps
   about 3 months.
   
        Source:  New York’s Master Chefs, Bon Appetit Magazine
        :  Written by Richard Sax, Photographs by Nancy McFarland
        :  The Knapp Press, Los Angeles, 1985
   
        Chef:  Christian (Hitch) Albin, (this dish)
   
        Chef:  Seppi Renggli, The Four Seasons Restaurant, New York
        Owners:  Tom Margittai, and Paul Kovi
        Pastry:  Bruno Comin
  
 
 
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