Cranberry hamentashen, just like the pilgrims never ate

The cranberry madness has begun #hamentashen

A photo posted by Paula J Freedman (@pjfreedman) on Nov 25, 2015 at 3:56pm PST

 

Posting this for that nice Tara Dairman, who asked for the recipe 🙂

3 eggs
1-1/4 cup sugar
1 cup oil
1 tsp vanilla
1 tsp salt
1/2 cup orange juice
3 tsp baking powder
5-1/2 cups flour

Mix all liquids. Sift dry ingredients and add to liquid.  Roll out on floured board to 1/4 inch thick. Cut dough into circles and fill with [whatever you want].

Crimp or fold edges to sort of form a triangle

Bake at 350 F (about 175 C) for 20 minutes.

Filling
For the cranberry filling, I use the Frugal Gourmet’s Spiced Cranberries recipe from The Frugal Gourmet Cooks American. I’ve seen the recipe on the interwebs, but I don’t know if it was used with permission, so please Google it yourself. If you don’t like that one, any thick, whole-cranberry recipe will do, though canned sauce is probably too thin and runny (I haven’t tried it).

BTW, the mango-filled version of this recipe is included in the paperback edition of My Basmati Bat Mitzvah. The original recipe, calling for apricot, prune, or chocolate filling, is my mom’s.

Tip: don’t overfill. A little filling goes a long way.

Happy Thanksgiving!

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