Thanksgiving, of course, is a time for families to come together and share a late autumn feast. But what about the millions of Americans who have to work on the holiday — like fire fighters?
A few years back, celebrated chef, Tony Maws, began a tradition of cooking a full Thanksgiving meal for the firehouse right across the street from his Cambridge restaurant, Craigie on Main.
We visited him recently in his kitchen to talk about that — and about some of his other Thanksgiving traditions.
The firefighters from Engine Company #2 at the Lafayette Square fire house in Cambridge, across the street from Craigie on Main, say they look forward to Maws' Thanksgiving feast every year.
Cranberry Walnut Relish
- 2 cups fresh cranberries, rinsed
- 2 cups dried cranberries
- 2 cups Spanish onion, diced
- 2 tblsp chopped fresh ginger
- 3 cups walnuts, toasted and chopped
- 1 ea sprig rosemary
- 2 cups orange juice
- 1 cup apple cider
- 2 cups port
- 1 1/2 cups honey
- 1 ea cinnamon stick
- 1 ea star Anise
- 1 ea clove
- 1 tsp lime zest
- 1 tsp orange zest
- 2 tblsp butter
- Pinch of kosher salt and fresh cracked black pepper out of a mill
- Heat a heavy bottomed pan over medium heat.
- Sweat the onions in butter until soft and translucent.
- Season lightly with salt and pepper.
- Add both fresh and dried cranberries and continue to cook until they begin to give off some juice.
- Add the rosemary, spices, ginger and all the liquids.
- Season with salt to taste.
- Cook slowly, stirring continuously, until the liquid reduces and is sticky, and the cranberries are completely cooked.
- Remove from heat and add the citrus zest.
- Let cool to room temperature and store in the refrigerate until ready to serve, or 1 week.
This segment aired on November 27, 2013.