Roast Quail With Juniper Berries Ii Relish

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