Tony Maws Serves Up Thanksgiving Cheer

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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.

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

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.

Cranberry Walnut Relish

Tony Maws' cranberry walnut relish. (Dina Rosendorff/WBUR)
Tony Maws' cranberry walnut relish. (Dina Rosendorff/WBUR)

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

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 25, 2015.


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