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Tony Maws Serves Up Thanksgiving Cheer07:50
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Chef Tony Maws in the kitchen of his Cambridge restaurant, Craigie On Main (WBUR)
Chef Tony Maws in the kitchen of his Cambridge restaurant, Craigie On Main (WBUR)

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.

Cambridge firefighters (L-R): Kyle McLaughlin, J.T. Pasquerello and Phil Amenkowicz (WBUR)
Cambridge firefighters (L-R): Kyle McLaughlin, J.T. Pasquerello and Phil Amenkowicz (WBUR)

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

Tony Maws' Cranberry Walnut Relish (WBUR)
Tony Maws' Cranberry Walnut Relish (WBUR)

Ingredients

  • 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

Instructions

  1. Heat a heavy bottomed pan over medium heat.
  2. Sweat the onions in butter until soft and translucent.
  3. Season lightly with salt and pepper.
  4. Add both fresh and dried cranberries and continue to cook until they begin to give off some juice.
  5. Add the rosemary, spices, ginger and all the liquids.
  6. Season with salt to taste.
  7. Cook slowly, stirring continuously, until the liquid reduces and is sticky, and the cranberries are completely cooked.
  8. Remove from heat and add the citrus zest.
  9. Let cool to room temperature and store in the refrigerate until ready to serve, or 1 week.

This segment aired on November 27, 2013.

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