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By now most of you have heard that this year Hanukkah and Thanksgiving overlap, and that this happens more or less every 70,000 to 80,000 years. In the spirit of this occurrence I have devised two recipes that blend the flavors of both holidays. I will serve this at our family Thanksgiving/Hanukkah celebration this year.
Sweet and Spicy Cranberry Sauce:
- 1 cup orange juice
- 1 cup water
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 12 ounces fresh cranberries
- 1 ripe mango cut into small squares (you can use apple instead)
- 1 tbsp. fresh lime juice
- 1/4 tsp. cayenne pepper (less or none is o.k. too)
- 1 tablespoon horseradish (add more if you like the zing it gives)
- 1 cinnamon stick soaked in warm water for 30 minutes
Pour orange juice and water into a medium-sized saucepan, that you have placed on the stove over medium high heat. When liquid begins to boil add the white sugar and brown sugar. When the sugar has dissolved add all of the other ingredients except for the cinnamon stick. When mixture comes to a boil, lower heat and continue to simmer while you stir intermittently for 15 to 20 minutes.
After the cranberries have popped and the mixture has thickened remove it from the heat. Mix in the cinnamon stick with a bit of its liquid, and allow it to sit and cool, then refrigerate. When you are ready to serve, remove the cinnamon stick. You will see that the cranberry sauce has gained a thick and jelly like consistency.
Serve with No Fail Potato Latke Recipe bellow:
- 3 russet potatoes
- 1/2 of a large onion
- 1 large garlic clove
- 2 eggs separated
- 1/2 cup matzoh meal
- teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- Canola oil for frying
Peel and quarter the potatoes, and grate them in the food processor or with a hand grater. Place a strainer over a bowl and line the strainer with cheesecloth or a thin dish towel, and allow the liquid to drain. After the potatoes give off most of their liquid lift them up inside the cloth and wring them out as much as possible. Slowly, discard the liquid and keep the potato starch that has settled at the bottom of the bowl.
Grind the onion along with the garlic clove and drain separately in a strainer. Place all of the ingredients in the bowl with the layer of potato starch except for the egg whites, and mix thoroughly.
Separately, beat the egg whites with a pinch of salt, until stiff. Gently fold the egg whites into the bowl with the potato mixture. Heat the canola oil over a medium high heat for 3 or 4 minutes. Take the amount of about 1 tablespoon, gently place into the hot oil, and pat it down with the back of a spoon to flatten it a bit. Allow the latkes to fry for about 6 minutes or until the sides are a deep golden color, then flip them over and fry them for another 6 minutes. Remove to a paper towel-lined cookie sheet, and drain excess oil.
Serve the potato latkes nice and warm, along with the cranberry sauce or any topping of your choice.