When it comes to the day after Thanksgiving, you’ll probably have plenty of cranberry sauce left over after the big meal. If you’re like us, you’re already dreaming up ways to integrate those cranberries — whether home-made into a sauce or straight from the can — into a festive Shabbat dessert or side dish!
Why not turn leftover cranberry sauce into a unique flavor of challah: cranberry sauce stuffed challah! Full recipe is below!
Cranberry Sauce Stuffed Challah
The most delicious way to use up cranberry sauce!
- Total Time: 3 hours 40 minutes
- Yield: 2 loaves
Ingredients
- 1 batch plain challah of your choosing
- 14-oz can cranberry sauce (you can use whole berry, jelly or even homemade)
- 1 egg, beaten
- sunflower seeds (optional)
- oats (optional)
- thick sea salt (optional)
Instructions
- Prepare challah dough according to directions. Allow to rise approximately 3 hours.
- Divide dough in half. Then divide into three even pieces. Roll each piece into a rope, then flatten rope.
- Spread generous portion of cranberry sauce in the middle of each flattened piece of dough (around 1/3 cup). Pinch dough over cranberry sauce and roll gently to even out.
- Braid each challah loaf. Place on a baking sheet lined with a silpat or parchment paper. Allow to rise another 30-40 minutes.
- Brush with beaten egg. Top with sunflower seeds, oats and thick sea salt if desired.
- Bake for 22-25 minutes.
- Prep Time: 15 minutes + 3 hours
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Ashkenazi
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2 comments
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Shabbat
Pronounced: shuh-BAHT or shah-BAHT, Origin: Hebrew, the Sabbath, from sundown Friday to sundown Saturday.
Please clarify. Divide dough in half. Then divide in 3 pieces. Both halves for 6 pieces? 2 challahs or what? Sounds delicious
Hi Roberta, this yields two challot. Have updated the recipe accordingly. Enjoy!