Roast Quail with Juniper Berries

• 1 large oranges
• 1 each limes
• 1 tablespoon ginger grated
• 2 each cinnamon
• 1 each hot chili peppers dried
• 1 each vanilla bean split lengthwise
• 2 cups sugar
• 1 cup raisins, seedless
• 2 pounds cranberries fresh

1. Cut the orange and lime, with their skins, into a 1/4 inch dice.
2. Set aside.
3. Tie the ginger, cinnamon sticks, chili and vanilla bean in cheesecloth and set aside.
4. Place the sugar in a heavy large skillet, preferably one with straight sides.
5. Stir constantly over high heat until sugar turns light amber.
6. The sugar must be cooked carefully to prevent burning; break up lumps as you go.
7. Stir in the orange, the lime and the bag of spices, and cook over high heat, stirring constantly for 5 minutes.
8. Fold in the raisins and cranberries, stirring gently to coat with caramelized sugar.
9. Cook over medium heat, stirring gently, until about half of the cranberries pop open, about 10 minutes.
10. Remove the pan from the heat and cool.
11. Remove the bag of spices and spoon the relish into sterilized jars.
12. Cover tightly and refrigerate for 1 month.

oranges, limes, ginger grated, cinnamon, hot chili peppers, vanilla bean, sugar, raisins, cranberries fresh

Taken from recipeland.com/recipe/v/roast-quail-juniper-berries-44207 (may not work)