Food Friday 11/18/22: Thanksgiving with Jennifer Clair


Today on Food Friday, Jennifer Clair, founder of Home Cooking New York, offers her home cooking tips and tricks for Thanksgiving. Ray Graf moderated by WAMC.

The number to call with your questions is 1-800-348-2551. You can also email [email protected]

Jennifer Clair founded Home Cooking New York in 2002. Before that she was recipe editor for The Wall Street Journal and food editor at Martha Stewart Living, where she developed cookbooks and ran the Cooking & Entertaining department of

Jennifer graduated from Peter Kump’s New York Cooking School in 1998 after receiving a full scholarship from the James Beard Foundation. Jennifer is also the author of Six Essential Cooking Techniques: Culinary Essentials for the Home Husband (2018) based on the school’s most popular cooking class and the host of the cooking podcast, kitchen radio.

Cranberry Ginger Compote (makes 2 cups)

  • 1 (12 ounce) bag of fresh cranberries, rinsed and drained 1/3 cup sugar
  • ¼ cup fresh orange juice (from an orange, not a carton)
  • 1 tablespoon grated fresh ginger or 1 teaspoon ground ginger

In a medium saucepan, combine cranberries, sugar, orange juice, and ginger. Bring to a boil and simmer on medium-high. Cook the compote until thickened, stirring regularly with a rubber spatula, about 10 minutes, lightly mashing the cranberries against the edge of the pan. Cool the compote completely.
Serve chilled or at room temperature. Can be made up to 1 week in advance and stored in an airtight container.


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