Thanksgivukkah Food Trend: Cranberries

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Last week, Jspace Food told you about how sufganiyot, the traditional Hanukkah donuts, are helping bridge the gap between Thanksgiving and Hanukkah, as the two holidays share a once-in-a-lifetime overlap this year. But cranberries, with their tart, fruity flavor, are also finding a place on the dinner table for both festive meals.

Cranberries are native to North America, including Massachusetts, where the pilgrim settlers of Plymouth Plantation observed the first Thanksgiving; the wild red berries may have been present at that meal. Since then, cranberry jam and sauce have become a popular side in both Europe and the US, and a traditional accompaniment to turkey at the Thanksgiving dinner.

Cranberry jam is an obvious festive substitute for the grape or strawberry filling normally used in sufganiyot, creating an instant Thanksgivukkah hybrid.

But cranberries are also popping up in other traditional Hanukkah (and traditionally cranberry-less) dishes. King Arthur Flour suggests this braided egg bread (which looks suspiciously like a challah), filled with cranberries, walnuts, and orange zest.

Jewish food blog What Jew Wanna Eat goes into overdrive with the ingredient, suggesting cranberry sauce on brisket, sweet potato latkes with cranberry pecan applesauce, and a chocolate cranberry cake with gelt glaze.

And Pasadena-based hot dog chain Dog Haus is offering a Thanksgivukkah turkey dog, stuffed with whiskey soaked cranberries, and topped with smashed tater tots (i.e. sort-of latkes) and a sweet apple cranberry compote.

Plain cranberry sauce would probably also go great with traditional potato latkes, as a variation on apple sauce.

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