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1
In a saucepan combine the cranberries, the brown sugar, the apple juice, the cranberry juice, the Madeira, the nutmeg, the ginger, the mustard, 1/2 cup of the broth, 2 tablespoons of the butter, the zest, and salt and pepper to taste, bring the liquid to a boil, and simmer the mixture, stirring occasionally, for 25 minutes, or until it is thickened and the berries have burst.
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2
Strain the glaze through a fine sieve into a bowl, pressing hard on the solids and discarding them.
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3
The glaze may be made 1 day in advance, kept covered, and chilled, and reheated.
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4
Transfer 1/2 cup of the glaze to a small bowl and reserve it.
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5
In a large ovenproof skillet heat remaining 2 tablespoons butter over moderately high heat until the foam subsides, in it brown the quail, turning them, for 4 minutes, and arrange the quail breast side up.
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6
Baste the quail generously with some of the remaining glaze and roast them in the top third of a preheated 450F.
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7
oven for 10 minutes.
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8
Reduce the heat 400F.
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9
and roast the quail, basting them with some of the remaining glaze every 10 minutes, for 40 minutes more, or until the leg meat is no longer pink.
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10
Transfer the quail to a plate, discard the string, and pour off the fat in the skillet.
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11
Deglaze the skillet with the remaining 1/2 cup broth over moderately high heat, scraping up the brown bits, stir in the reserved 1/2 cup glaze, and boil the mixture, whisking, until it is thickened.
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12
Strain the sauce through a fine sieve into a heated sauceboat and season it with salt and pepper.
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13
Arrange 2 of the toasts on each of 6 dinner plates, top each toast with 1 of the quail, and serve the sauce with the quail.
