For our Thanksgiving menus this year, we decided to call in some ringers—fantastic chefs from different corners of the country, with very different takes on American cuisine. We’re proud to share with you updated traditionalist recipes from Michael Anthony of New York City’s Gramercy Tavern, Latin-Jewish flavors from Michelle Bernstein of Miami’s Michy’s, and the tricked-out hackers’ Thanksgiving from Anthony Myint and Karen Leibowitz of San Francisco’s Mission Street Food. Plus, special guest appearances from Nathan Myhrvold and the Modernist Cuisine team, in case your holidays won’t be complete without some carbonated cranberries. Special thanks to Fishs Eddy for the awesome props and Saipua for the stunning flowers. Enjoy! – Ed.
This smooth cranberry sauce, studded with tender cranberries, straddles sweet and savory with an addition of salt-cured shallots. The gin and tarragon are optional, but they’re highly recommended – they give the sauce a sweet herbal quality that’s intriguing and delicious.
Shallot-Gin Cranberry Sauce
Anthony Myint and Karen Leibowitz, Mission Street Food
Serves 10-12
1 quart cranberry juice
1 cup sugar
12 ounces fresh cranberries (or frozen)
3 shallots, finely diced
Zest of 2 oranges
Salt
Splash of gin, to taste (optional, but if you're concerned about alcohol, simmer it for a few minutes before adding )
Fresh tarragon, chopped, to taste (optional, but very nice)
- The day before, generously salt the shallots and reserve them in the fridge.
- Reduce the cranberry juice by half, then add the sugar and fresh cranberries. Cook on low until the cranberries are very tender. Drain the cranberries and reserve the liquid. In a blender, puree about half the cranberries with a few tablespoons of the reduced juice to get a smooth puree, and reserve the puree, along with the soft cranberries, in the fridge.
- The following day, drain the shallots and combine them with the cranberry puree, the soft whole cranberries, orange zest, and gin and tarragon, if using.
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