Tony Maws Serves Up Thanksgiving Cheer

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 firefighters?

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.

The firefighters from Engine Company #2 at the Lafayette Square firehouse in Cambridge, across the street from Craigie on Main, say they look forward to Maws' Thanksgiving feast every year.

Ingredients:
2 cups fresh cranberries, rinsed
2 cups dried cranberries
2 cups Spanish onion, diced
2 tablespoons chopped fresh ginger
3 cups walnuts, toasted and chopped
1 sprig rosemary
2 cups orange juice
1 cup apple cider
2 cups port
1 1/2 cups honey
1 cinnamon stick
1 star Anise
1 clove
1 teaspoon lime zest
1 teaspoon orange zest
2 tablespoons 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