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

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