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 is a sweet, warmly-spiced cranberry jam that will make your whole kitchen smell like the holidays. But even though Gramercy Tavern’s Michael Anthony is our ringer, he called in a ringer of his own for this recipe: this comes from his revered pastry chef, Nancy Olson.
Nancy’s Cranberry Compote
Michael Anthony, Gramercy Tavern
Serves 8-10
1 cup orange juice
¾ cup sugar (make it a whole cup if you like it on the sweeter side)
1 vanilla bean, split and scraped
¼ teaspoon pepper, ground
1 star anise1 cinnamon stick¼ teaspoon cloves, ground
12 ounces cranberries
- Toast the spices in a saucepan over medium-low heat until they’re fragrant.
- Add the orange juice and sugar. When the liquid comes up to a boil, add the cranberries and cook on low heat until soft and jam-like, about 15 minutes.
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