Today on Food Friday, Jennifer Clair, founder of Home Cooking New York, offers her home cooking tips and tricks for Thanksgiving. WAMC's Ray Graf hosts.
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The number to call with your questions is 1-800-348-2551. You can also email voxpop@wamc.org.
Jennifer Clair launched Home Cooking New York in 2002. Before that she was a recipe editor for The Wall Street Journal and a food editor at Martha Stewart Living, where she developed cookbooks and managed the Cooking & Entertaining department of marthastewart.com.
Jennifer graduated from Peter Kump’s New York Cooking School in 1998 after receiving a full James Beard Foundation scholarship. Jennifer is also the author of Six Basic Cooking Techniques: Culinary Essentials for the Home Cook (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 ounces) bag 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 the cranberries, sugar, orange juice, and ginger. Bring to a boil and reduce to a simmer over medium low. Cook the compote until it’s thickened, stirring regularly with a rubber spatula, about 10 minutes, mashing the cranberries lightly against the side 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.