INGREDIENTS

INSTRUCTIONS

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  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

A Message from our Provider:

“Times change, God doesn’t.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 795
Calories From Fat: 20
Total Fat: 2.2g
Cholesterol: 0mg
Sodium: 8.8mg
Potassium: 282.3mg
Carbohydrates: 197.7g
Fiber: 10.1g
Sugar: 82.9g
Protein: <1g