A bit of Thanksgiving, a dash of Hanukkah

J.M. HIRSCH ASSOCIATED PRESSNovember 13, 2013 

Food Deadline Apple Cranberry Sauce

This Oct. 7, 2013 photo shows skillet apple cranberry sauce with pistachios in Concord, N.H. (AP Photo/Matthew Mead)

MATTHEW MEAD — AP

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.

And it turns out the fruit is a fine place to start, because cooked fruit enjoys starring roles in both holidays. 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 actually are numerous ways to combine them. You could chop raw cranberries and apples, then toss them with sweetened lemon juice, red onion and minced jalapeos for a fresh salsalike 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.

But I decided to go with a skillet sauce. I cut the apples into wedges, then saute them until just barely tender. Then I add dried cranberries because they have a great contrasting texture. Let the whole thing cook for a few minutes, then finished it with crushed pistachios. Great with turkey or latkes.

Skillet Apple-Cranberry Sauce with Pistachios

Start to finish: 15 minutes. Servings: 6.

1 tablespoon butter
4 large apples, peeled, cored and cut into 1/2-inch wedges
2 tablespoons cider vinegar
1/3 cup water
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground cardamom
1 cup dried cranberries
1/4 cup crushed toasted pistachios

In a large skillet over medium-high heat, melt the butter. Add the apples and cook until lightly browned on all sides, 5 to 7 minutes. Add the vinegar, water, brown sugar, cinnamon, cardamom and cranberries. Stir well and bring to a simmer. Cook until the liquid is thick and syrupy, 2 to 3 minutes.

Spoon the apple-cranberry sauce into a serving bowl, then top with the pistachios. Serve warm or at room temperature.

Nutrition: 200 calories; 45 calories from fat (23 percent of total calories); 5 grams fat (1.5 grams saturated; 0 grams trans fats); 5 milligrams cholesterol; 42 grams carbohydrate; 4 grams fiber; 33 grams sugar; 2 grams protein; 0 milligrams sodium.

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