With Thanksgiving falling on the first day of Hanukkah, I wanted to look for ways to blend a little of each holiday at the same table.
Because cooked fruit enjoys starring roles in both holidays, fruit is a fine place to start. For Hanukkah, there often is applesauce, a sweet and refreshing counterpoint to savory, crispy potato latkes. And for Thanksgiving, a dinner spread is incomplete without a sweet and tart cranberry sauce – even if it’s from a can.
These fruits complement one another so wonderfully, there are numerous ways to combine them. You could chop raw cranberries and apples, then toss them with sweetened lemon juice, red onion and minced jalapenos for a fresh salsa-like accompaniment.
Or you could simply combine peeled apples and fresh cranberries and simmer them together with cinnamon, sugar and lemon juice for a sauce that is a little bit applesauce, a little bit cranberry sauce.
I decided to go with a skillet sauce. I cut the apples into wedges, then sauteed them until just barely tender. I added dried cranberries because they have a great contrasting texture. Let the whole thing cook for a few minutes, then finish it with crushed pistachios. It’s great with turkey or latkes.