Manischewitz, Cranberry Double Holiday Donuts, #SundaySupper

There are more things in heaven and earth, Horatio,
Than are dreamt of in your philosophy.”
(Shakespeare, William. Hamlet, I, 5, lines 166-167)

"O, swear not by the moon, th' inconstant moon."
(Shakespeare, William. Romeo and Juliet, II, 2, line 109)
(Photo Credit)

The moon and stars have collided in 2013 and we are about to see Thanksgiving and Hanukkah brought together on the same day…Never to be seen again for another 77,798 years. Is it coincidence? Or is it a reminder from above to embrace the reasons we celebrate Thanksgiving and Hanukkah?

The themes are remarkably similar. Both the pilgrims and Jewish people were fleeing religious persecution. Both holidays honor the ancestors who sacrificed comforts and bravely held to their principles. And symbolic foods are served at Thanksgiving and Hanukkah dinners to celebrate the blessings and miracles, which have transpired through time.

Cranberry sauce is swirled into donut batter and baked.
Once cooled, the donut is dipped in a vanilla frosting infused with more cranberry sauce. 

In Israel, a sufganiyah (aka jelly donut) is frequently enjoyed during the Hanukkah season. The donut is typically fried in oil; a remembrance of the one day oil supply which stretched into the eight days. (Needed to keep the menorah candles burning during rededication of the Jewish temple.)

A chocolate glazed Manischewitz donut speckled chocolate chips.

Traditions of donut-munching, Manischewitz blackberry wine-sipping at Hanukkah may not have made an appearance at the first Hanukkah feast. Similarly, cranberry sauce in silver goblets may not have appeared alongside turkey at the first Thanksgiving dinner.  However, donuts, Manischewitz and cranberry sauce are currently ensconced in the holiday traditions. Sooo, for this #SundaySupper at Twitter, I’m sharing recipes for Manischewitz donuts and cranberry donuts for both Thanksgiving and Hanukkah. (For details on how to participate, please scroll down.) Today's #SundaySupper is hosted by the gourmet baker and adventorous air pilot, Paula of Vintage Kitchen Notes. As both holidays focus on blessings, we’ll also be sharing why we are thankful this season.

Cranberry sauce with whole cranberries in these donuts strike the right balance
of sweet 'n tart.

Here are 5 reasons I’m grateful this holiday season.
1. readers – I am humbled, honored and very grateful for you.
2. My husband loves his work and is in good health (thanks to kung-fu class.)
3. Skype – which allows me to connect with my sister and niece who are teaching in Qatar.
4. My parents are in homes where good care is given.
5. The opportunity to learn so much from fellow bloggers.

What will you give thanks for at your Thanksgiving and Hanukkah dinner?

Manischewitz, Cranberry Double Holiday Donuts

Diamond sugar crystals sparkle on snowy banks of flour. A subtle scent reminiscent of Hawaii lingers in the air as coconut flour is added. Next, cinnamon, nutmeg and ginger wake up the senses.  Chocolate, cranberries and Manischewitz blackberry wine sweeten the luscious mix.

This is definitely a cake donut but is not your dense donut shop variety. The donuts are light…allowing an excuse to eat two? And yes why not it’s a double holiday that may not appear again for another 77,798  years!

Adapted from an Ina Garten recipe at

  • 2 cups all-purpose flour
  • 2 tablespoons coconut flour
  • 1 ½ cups sugar
  • 2 teaspoons baking powder
  • ¾ teaspoon pumpkin pie spice
  • ½ teaspoon kosher salt
  • 1 large egg
  • ¾ cup milk
  • ½ cup cranberry sauce OR ½ cup Manischewitz blackberry wine
  • 2 tablespoons unsalted butter, melted
  • 2 teaspoons vanilla extract
  • ¼ generous cup of cranberries OR chocolate chips
  • 1 cup vanilla or chocolate frosting (plus ¼ cup cranberry sauce OR 1½ tablespoons Manischewitz blackberry wine)

Preheat the oven to 350 degrees.

Spray 2 donut pans with baking spray – lots of it!

Sift together the dry ingredients (the flours, sugar, baking powder, pumpkin pie spice and salt.) Form a cavity in the center of the mix.

In a separate bowl, lightly beat the egg. Combine with the melted butter. Add milk, vanilla and cranberry sauce or Manischewitz. Pour the mixture into the dry ingredients’ center well. Mix well by hand.

Stir in cranberries or chocolate chips. (Frozen cranberries work just fine.)

Fill the donut pans ¾ full; bake for 20 minutes and/or until the edges are a golden brown.

Once the donuts are cooled, sprinkle with powdered sugar. 

If a glaze is desired, microwave 1 cup of frosting on high for about 33 seconds with ¼ cup cranberry sauce or 1½  tablespoons Manischewitz wine. Stir  well. Dip the donuts into the melted frosting and enjoy! Or gently place the donuts onto wax paper to save for your family celebration.

An abundant cornucopia of #SundaySupper Thanksgiving and Hanukkah recipes!






All American Wine Pairing Guide for Being Thankful #SundaySupper from Martin at ENOFYLZ Wine Blog

Join the #SundaySupper conversation on twitter on Sunday!
We tweet throughout the day and share recipes from all over the world.
Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.
Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Sunday Supper Movement

Wishing you reasons to celebrate with family  -  even if it's not a double holiday!

The Ninja Baker

© ™ Watkinson 2012

The Ninja Baker has guest blogged and contributed recipes to numerous food sites. These additional recipes can be found here.



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