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Mixed-Fruit Cranberry Relish

Here is a recipe that is easy to make, tastes delicious, and, because of the high sugar content and alcohol, lasts for a month or more in the refrigerator. Your Sukkot fruit relish becomes your Thanksgiving accompaniment.
12 ounces fresh cranberries
2 apples, pared, cored, and cut into chunks
2 pears, pared, cored and cut into chunks
1 cup dark raisins
1 cup sugar
½ cup fresh orange juice
1 tablespoon grated orange zest
1 ¼ teaspoons cinnamon
⅓ cup orange liqueur

Vegan Baked Potato Latkes

Take a break from spinning the dreidel and serve these potato pancakes with vegan sour cream or apple sauce.
LATKES
1 large russet potato, peeled and grated (2 cups)
1/4 cup minced yellow onion
1/4 cup plus 1 tablespoon white spelt flour
1 tablespoon ground flaxseeds mixed with 3 tablespoons water
3/4 teaspoon sea salt
A pinch of crushed red pepper flakes (optional)
1/4 teaspoon paprika (optional; try smoked)
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VEGAN SOUR CREAM
3/4 cup vegan mayonnaise (Vegenaise or homemade)
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon minced fresh dill, or a pinch of dried dill (optional)

Pumpkin Sufganiyot (Gluten-Free)

Sufganiyot, or jelly doughnuts, are a popular Hanukkah treat. This autumnal version is gluten-free and best served hot.
2 tablespoons unsalted butter
⅓ cup canned pumpkin
1 egg
1 cup milk
1 teaspoon fresh lemon juice or vinegar
¼ cup honey
1 ½ cups Bob’s Red Mill Gluten Free Flour
½ cup brown rice flour
½ cup rice flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
½ teaspoon nutmeg
½ teaspoon cinnamon
Canola oil for frying (about 2-3 cups)
Approximately ¾ cup grape, raspberry or strawberry jelly (not preserves or jam)
½ cup sugar combined with 1 teaspoon cinnamon for coating (optional)