Getting away for Thanksgiving can be great, but it can also be a huge hassle. Why not enjoy the comfort of your home and pretend you’re somewhere else? The quaint New England island of Nantucket is a perfect location to channel during a cozy Thanksgiving celebration, and Chef Erin Zircher, of Nantucket’s CRU (where we’d happily be sitting outside slurping oysters if it were summer) has some great tips for Nantucket-style entertaining while staying in the city.
Chef Erin recommends having an aperitif or a chilled bottle(s) of champagne ready for your guests arrival. “Everyone gets a bit stressed at the holidays. This will help take the edge off and add to the festive nature of the day,” she said.
And don’t forget to lay out a few simple snacks to nibble on before dinner. “Nothing too rich,” she recommends, “I always love a beautiful assortment of olives or autumn crudités.” Oysters, of course, are another great hors d’oeuvre option, giving a beachy vibe served raw on the half shell or even roasted for a comforting November taste.
CRU Spiced Nantucket Cranberry Jam
4 cups Cranberries
1 cup Brown Sugar
1 cup Granulated Sugar
1 Orange, peels only
1 teaspoon Ground Cinnamon
3/4 teaspoon Ground Allspice
2 tablespoon Water
Rinse the cranberries and remove any stems that may still be attached. Peel the orange with a peeler, trying to avoid getting too much of the white pith. Use the orange flesh or juice for another dish.
In a medium saucepan, combine all of the ingredients. Cook over a medium-high heat until the cranberries begin to breakdown and the sauce starts to thicken. This will take about 8-10 minutes, stirring frequently.
Serve the sauce warm or cool. It is delicious on Thanksgiving, as well as the next day on a Turkey Sandwich or alongside Roasted Duck, tossed into a Farro Salad and also used as a topping for a Pumpkin Cake.
Keep refrigerated for up to 1 week.