The first night of Hanukkah and Thanksgiving fall on the same day this year. It’s the only time both holidays will share the same calendar day in our lifetime!  We love the idea of combining the celebration of the two holidays, and found these recipes to mark the occasion and highlight your festivities.


POTATO LATKES with Cranberry Applesauce*

Makes 10-15 latkes


2 ½ cups diced onions, (¼ inch cubes), divided
1 large egg

2 tablespoons all-purpose flour

1 ¼ teaspoons Kosher salt

1 teaspoon baking powder

2 pounds Russet or Yukon Gold potatoes

Vegetable oil (for frying)

Sour cream (garnish)


Special Equipment

Food processor with grating attachment
Deep-fry thermometer


Line a colander with a smooth kitchen towel or cheesecloth.
In a large mixing bowl, combine half of the diced onion (1 ¼ cups), egg, flour, salt, and baking powder, and mix with a rubber spatula just to combine.

Peel potatoes and cut into 1-inch cubes, working quickly so that the potatoes don’t brown. Using the grater attachment of a food processor, grate potatoes and remaining 1 ¼ cup diced onion. Pour the potato-onion mixture out into the towel or cheesecloth set over the colander, wrap the towel around the mixture, and wring out as much liquid as possible. The potatoes should release at least 1 cup of liquid. Discard liquid.

Add dry potato mixture to the egg/flour mixture, making sure to scrape all potato starch off of the towel and into the mixing bowl. Stir until batter is combined and sticky.

Preheat oven to 425°F. Set a wire racks inside a baking sheet and place it on the counter next to your stovetop.

Heat ½ cup vegetable oil in a heavy-bottomed skillet over medium-high heat. Oil should be hot but not smoking, about 375°F. For each latke, take about ¼ cup of batter and flatten it in your palms to about a 2-inch disk. As you do this, squeeze out excess liquid, then place the disk into the oil with a heatproof spatula. Cook latkes about 4 minutes each side, until golden brown. Cook in batches of 4-5 latkes. Between batches, use a slotted spoon to strain any leftover bits of potato mixture out of the oil. Add more oil as needed, making sure to let the oil reheat before dropping the next potato mixture in. Transfer fried latkes to the baking rack, and place in the oven for about 8 minutes, until crispy and deep brown.

Garnish with sour cream and cranberry applesauce.

Celebrating Hanukkah & Thanksgiving..Photo #2CRANBERRY APPLESAUCE

Serves 10-12


2 cups fresh or frozen cranberries

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ cup sugar

½ cup Manischewitz Concord Grape wine

4 large Granny Smith apples


In a medium sauce pot, combine cranberries, spices, sugar, and wine. Bring mixture to a boil, then reduce heat and simmer 20 minutes. Peel and core apples, then cut them into large chunks (approximately ½-inch cubes), and add to the cranberry mixture. Cover sauce and continue to simmer for 20 minutes, stirring occasionally. If sauce begins to stick, add water.

Remove from heat and cool to room temperature before serving.


*From, October 2, 2013.