Prepare to flaunt your Yankee pride this weekend. (Step away from the canned cranberries.) Henrietta’s Table chef Peter Davis shares this culinary trick from his new cookbook, Fresh & Honest.

Cranberry Chutney
Serves six to eight

Ingredients
1 tbsp. fresh ginger, finely chopped
3 tbsp. shallots, finely chopped
2 tsp. vegetable oil
1 cinnamon stick
2 pieces star anise
4 c. fresh cranberries
1 c. kumquats, thinly sliced
2 c. fresh orange juice
½ c. sugar
½ c. red wine vinegar

1. In a heavy-bottomed saucepan, lightly saute the ginger and shallots in oil.

2. Tie the cinnamon stick and anise in a cheesecloth pouch. Add to the pan with remaining
ingredients.

3. Bring everything to a boil and then reduce to a simmer, stirring occasionally to prevent sticking, until the cranberries are cooked through (i.e., soft).

4. Set aside to cool.

5. Serve with your favorite roasted bird and give thanks.

Lots of them.

Reprinted with permission from Fresh & Honest, by Peter Davis and Three Bean Press, available online at charleshotel.com. Can’t stand the heat? Get served at Henrietta’s Table, The Charles Hotel, 1 Bennett Street, Harvard Square (617-661-5005 or henriettastable.com).