Cranberry Orange Rugelach for Aunt Marilyn and Thanksgivukkah

Pin It

cranberry orange rugelachIn our family, Thanksgiving and Hannukah are both filled with food traditions. Extended family travels in to visit and no matter what else we do – gift-giving, candle-lighting, dog-walking, hiking, game-playing, it’s the food we all look forward to the most. Thanksgiving is the very reason we bought a dining room table to fit 14! So it seemed almost unfair to join the two holidays together this year in the made-up, once-in-a-lifetime new tradition of Thanksgivukkah. But the calendar doesn’t lie. Hannukah starts on the eve of Thanksgiving. For fear of being labeled a “scrooge” (borrowing from yet another major holiday around the corner), I have been scrambling for inspiration for some food tradition to marry these two family gatherings together.

cranberry orange rugelach

How the Cranberry Orange Rugelach Came to Be

My family’s “award-winning” rugelach, always present on the Hannukah dessert table, seemed like a natural starting point. It has a rich history which you can read about here, but I was stuck on how to recreate it to incorporate the Thanksgiving flavors into our traditional Hannukah treat – pumpkin? pecans? apples? cranberries? Then my son, inspired by a memory of my late Aunt Marilyn, suggested the magical combination of orange and cranberry and my reticence to engage in the Thanksgivukkah craze turned to enthusiasm.

cranberry orange rugelach

Aunt Marilyn’s Zest for Cranberry Orange Muffins

When Aunt Marilyn was near the end of her life, we all flew to Florida to spend a few special days together. Each person holds his own memory of that visit, but my son fondly recalls her love for a Starbucks cranberry orange muffin. You can even see one in a bag by her hospital bed in one of the photos. Inspired by my son’s special memory, I was finally motivated to create a Thanksgivukkah pastry that I know Aunt Marilyn would have been excited to eat.

cranberry orange rugelachcranberry orange rugelachFor a burst of orange and tangy tart cranberry flavor, I infused the dough with orange zest, replaced our traditional currants with dried cranberries in the filling, and used a combination of homemade cranberry jam and a purchased citrus marmalade to replace what is usually apricot jam spread on both the interior and exterior of the little pastry.

Don’t let the cranberry jam scare you off – it is simple to make and will be so welcome on your turkey sandwich leftovers. But a stand-in of raspberry jam will not hurt either. For the citrus marmalade, I splurged on an Italian mixed citrus version but any good-quality orange marmalade will do.

cranberry orange rugelach

Rugelach-making can be time consuming, but plan to do it in steps so you can fit in bits and pieces of the process as time allows. Dough can be made ahead and refrigerated for a day or two or even frozen. Filling can be mixed and left covered at room temperature for a day in a cool dry place. You can freeze unbaked or baked rugelach for later use. For detailed step-by-step photos of the process, be sure to check out my original post on rugelach.

cranberry orange rugelach

I promise, no one will complain if these little gems appear for dessert at your Hannukah, Thanksgiving, or Thanksgivukkah celebration or for your afternoon respite from cooking enjoyed with a hot cup of coffee or tea. 

Cheers to warm memories recalled and new traditions created during this holiday season.

If you celebrate both Hannukah and Thanksgiving, what is your strategy for celebrating the two holidays this year?

P.S. I entered these in the LA Times Annual Cookie Bake-off - you can vote once a day until Dec. 2. Here is the link for all the entries latimes.com/bakeoff. If you type “rugelach” in the search box, my entry will come up! Thanks in advance for your votes, if you think these are worthy!

5.0 from 1 reviews
Cranberry Orange Rugelach
Author: 
Recipe type: Dessert, Holiday Baking
 
A rugelach combining an orange-scented dough with dried cranberries, dark chocolate, toasted walnuts, and homemade cranberry jam - it's a burst of Thanksgiving and Hannukah goodness in every bite.
Ingredients
Dough:
  • 2 sticks (8 ounces) unsalted butter, at room temperature
  • 4 ounces cream cheese, at room temperature
  • ½ cup sour cream
  • 2 tablespoons sugar
  • 1 tablespoon orange zest (about 1 ½ medium oranges)
  • 1 ¾ cups all-purpose flour
Filling:
  • 6 ounces dark chocolate, medium fine chop
  • 1 cup toasted walnuts (about 4 ounces), medium fine chop
  • ⅓ cup dried cranberries (about 1 ½ ounces), chopped to about the size of currants
  • 4 tablespoons sugar
  • ½ teaspoon orange zest
  • ½ cup cranberry orange jam (see recipe below)
  • 2 tablespoons orange or citrus marmalade (my marmalade was quite spreadable – if yours is a bit thick – you can heat it for 10 seconds at a time in the microwave with a bit of water to loosen it up if necessary)
Instructions
Make the dough:
  1. Zest your orange(s) to accumulate 1 tablespoon of zest (if preparing the filling immediately following the dough, zest an extra ½ teaspoon for the filling) – I use a microplane to do this – you want to be sure to get only zest, no white pith. Put the 2 tablespoons of sugar into a small bowl, add in the zest, and combine with your hands until the sugar is fragrant with the zest. (I learned this technique from Dorie Greenspan – it is a great way to infuse citrus and herb flavors into baked goods.)
  2. In the bowl of your stand mixer, beat the butter and cream cheese on medium high speed until soft and creamy, about 1 minute. Mix in the sour cream and 2 tablespoons of orange-zested sugar until well combined, about 1 minute. Add flour and use mixer on low speed to carefully mix in OR stir in the flour by hand until well blended. In both cases, be careful not to over-mix or knead. Just combine until the flour is mixed in and the dough can be pulled together into a ball. Form it into a ball, wrap the dough in plastic wrap and refrigerate for at least 2 hours or overnight.
Make the filling:
  1. In a medium bowl, combine the chopped chocolate, toasted and chopped walnuts, chopped cranberries, 4 tablespoons of sugar, and orange zest. Set aside at room temperature. (can prepare ahead of time by a few hours or even a day)
Roll the rugelach:
  1. The key to rugelach making is to get organized. Preheat the oven to 350 degrees. Put your jam(s) into small bowls each with a pastry brush for spreading. Have your flour available for dough preparation. Pizza cutter at the ready. ½ cup measure ready for filling. Cookie sheets lined with silicone mat or parchment nearby. Divide the dough into 4 equal portions; refrigerate all but 1.
  2. On a lightly floured surface, form the dough into a ball and flatten it out. Roll the dough into a circle about 10 inches in diameter and ⅛ inch thick.
  3. Brush 2 tablespoons of the cranberry jam over the dough. Sprinkle a generous ½ cup of the filling mixture evenly over the dough and press down gently. Cut the dough into 12 triangles using a pizza or dough cutter. Gently but firmly roll each triangle up starting at the wide end. Place the rugelach, with the pointed side underneath, on a large cookie sheet lined with a silicone mat or parchment paper. Roll up the remaining triangles in the same manner and arrange them on the sheet, about ½ inch apart.
  4. Brush each rugelach with a dab of the orange or citrus marmalade, then refrigerate the pan for 15 – 30 minutes before baking. This step seems to help then hold their form when baking.
  5. Repeat with the remaining dough, preserves and filling mixture; the rugelach will fit on 2 - 3 cookie sheets, depending on how large your sheets are. Do not overcrowd them.
Bake the rugelach:
  1. Bake up to two sheets at a time, switching the sheets after 20 minutes, for 35 to 40 minutes, or until the edges start to brown and filling starts to ooze a bit. I found if I baked one sheet at a time, it took just under 30 minutes in a 350 degree oven. Once out of the oven, transfer the rugelach to a rack to cool. Store in a closed container for several days or the rugelach can be frozen, well wrapped, for 2-4 weeks; let return to room temperature before serving.

Cranberry Orange Jam Recipe

Ingredients:

  • 1 cup superfine sugar (Regular would be fine too)
  • 16 ounces of fresh cranberries (if you have a package in the freezer – can use them straight out of the freezer – no problem)
  • Juice and zest of 1 orange (juice should be about ½ cup – add water or orange juice if necessary to bring up to a ½ cup)
  • 1 medium apple, peeled, cored, grated (any variety apple you have will do but tarter apples have more natural pectin which helps thicken the jam)
  • 2 tablespoons orange liqueur (optional)

Instructions:

Put all ingredients, except liqueur, in a medium saucepan on medium heat – bring to a boil, then keep at a low boil for about 15 minutes. Intermittently, you’ll hear the cranberries popping. Mix often to check for thickening. If cranberries have not all popped and it’s getting too thick, add a bit more water or orange juice. Taste for sweetness and flavor at about 10 minutes, and if desired, add in the orange liqueur. Cook for another 5 minutes, take off heat and use a wooden spoon or potato masher to break up most of the chunks. Put in jars and refrigerate. Should last about 2 weeks or you can freeze some for later use. Tastes fantastic on turkey sandwiches.

 

Share this post:
facebooktwittergoogle_plusredditpinterestmail

, , , , , , ,

17 Responses to Cranberry Orange Rugelach for Aunt Marilyn and Thanksgivukkah

  1. Jael November 21, 2013 at 10:16 am #

    What a lovely filling for the rugelach :) I made rugelach for the first time some time ago,and used a nut and date-filling.

    • Beth Lee November 21, 2013 at 8:39 pm #

      Hi Jael! Dates – that is one great idea! that could be super yummy. I had fun playing with the fillings – you learn so much about flavor creation when you try so many different combinations to get the taste you want. Thanks for stopping by!

  2. Carol Sacks November 21, 2013 at 12:52 pm #

    Sweet story, clever recipe and terrific photos! Such a nice post, Beth. Good luck in the contest, too!

    • Beth Lee November 21, 2013 at 8:42 pm #

      Thanks Carol! I really couldn’t get excited about the overlapping holidays until my son recalled that memory – so fun when I looked through some old photos and saw a muffin in the hospital – @dormantchef and my SIL are giving her a manicure and right there on the hospital table is a starbucks bag with you-know-what in it. Lots of work to create the recipe but a huge learning experience and lots of fun.

  3. sandy corman November 21, 2013 at 5:21 pm #

    I could not read the story without a tear or two. Thanks for remembering her so lovingly. She will be very happy that we are enjoying the rugelachs.

    • Beth Lee November 21, 2013 at 8:44 pm #

      She would have loved them. We will enjoy them next week and think of good memories.

  4. Deb November 22, 2013 at 10:15 am #

    I am very fond of holiday traditions and the food we associate with our memories. So many things change over the years and yet the aromas and flavors of our favorite food memories draw us back in time. Savor every moment as each year is special. The exceptional Cranberry Orange Rugelach is a fabulous treat to celebrate the year of colliding holidays!

    • Beth Lee November 22, 2013 at 3:42 pm #

      The year of colliding holidays – that’s how I feel! I can’t believe my house is going to smell like oil and stuffing at the same time. Those smells are supposed to be separate and distinct! Oh well – we will make the best of it, starting with the rugelach! Hope you and yours are looking forward to a delicious and restful holiday!

  5. Couscous & Consciousness November 22, 2013 at 1:44 pm #

    Beth, I’ve never celebrated Hanukkah or Thanksgiving, and never tried rugelach, but it seems to me that you have done a great job of marrying the flavours of two distinct traditions together in these amazing looking cookies. I also have no doubt, that with 14 people seated around your dining table you will have no trouble celebrating this new found tradition. Happy holidays and you got my vote xo

    • Beth Lee November 22, 2013 at 3:45 pm #

      Thanks Sue! Well too bad you are not in the states next week – I would gladly have you join us for both holidays. As for the rugelach, you must let me know when you plan to visit next, I will definitely prepare a batch just for you. They are a little bit like a mini croissant (super mini) but with filling and jam already included :-)

  6. Monet November 24, 2013 at 8:26 pm #

    This made me smile ear to ear. Family. Tradition. Memory. And very good food. I love how you brought the two holidays together in this delicious treat!

    • Beth Lee November 25, 2013 at 6:58 am #

      Thanks – it was a lot of work to figure out the recipe but worth every minute! Thanks for visiting!

  7. Renee November 26, 2013 at 4:39 am #

    What a great treat for the holidays! Pinned and shared.

    • Beth Lee November 26, 2013 at 9:17 am #

      Thank you Renee! Happy Thanksgiving!

  8. Hannah November 26, 2013 at 9:31 am #

    This is a touching, beautiful tribute to your Aunt Marilyn, Beth! Such a nice way to marry the two holidays, too. Your rugelach look scrumptious indeed. Good luck in the contest! Wishing you and your family a warm, wonderful Thanksgivukkah! xx

  9. Jessica Fasano (Savory Experiments) January 10, 2014 at 10:15 am #

    Love the photographs, use of color and light. It truly makes me want to try this recipe. Good job!

Trackbacks/Pingbacks

  1. Cranberry Orange Jam: A Staple for the Holiday Season - OMG! Yummy - December 7, 2013

    […] Thanksgiving is over and I’m writing about cranberries. But with the gift giving season upon us, this cranberry orange jam serves as such a simple but sumptuous host/hostess gift or wonderful side dish for your holiday buffet, I thought it worthy of its own write-up and printable recipe format. You’ll also find it at the end of the cranberry orange rugelach post. […]

Leave a Reply

Rate this recipe: