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Cranberry-Sage Hamantaschen

Cranberry-Sage Hamantaschen

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It’s Adar! You know what that means: time to make hamantaschen...

Making hamantaschen should be a fun experience. It sure was a lot of fun for me developing new recipes for hamantaschen this year. Although it was a lot of work spending all day making them, it was well worth it.

Lovingly formulated by the Kosherology team are two (that’s right, two!) awesome hamantaschen recipes for Purim: Chocolate-Orange and Cranberry-Sage give a twist to the traditional hamentash. Move over poppy seed and apricot fillings...

Find the Chocolate-Orange recipe here.

For those who like to mix savory with sweet and be adventurous and daring with their desserts and cookies, then this is the hamentash for you. Fresh sage incorporated into sweet cookie dough, and filled with spiced cranberry conserve - a real culinary delight!

hamantaschen Dough Recipe

  • 3/4 cup oil
  • 1 cup white granulated sugar
  • 3 eggs
  • 1/4 cup orange juice
  • 4 3/4 cups sifted all-purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 tsp. vanilla
  • 1 tsp. orange extract or liqueur
  • 1 bunch fresh sage, about 1/3 cup, finely chopped
  • cranberry conserve for filling (recipe below)

Preheat oven to 375°.

Combine sifted flour and baking powder and set aside.

In a mixer, blend oil, sugar, and salt, starting on low speed, gradually increasing speed to high, until creamed. Add eggs one at a time and continue beating until well blended. Add a little bit of the flour to thicken the mixture. Add orange juice slowly, alternating with the rest of the flour. Add vanilla and orange extract and beat until well combined. Finally, add the chopped sage and beat until well incorporated into the dough. Place dough in refrigerator for one hour, or until firm enough to work with.

When dough is firm enough to work with, remove from refrigerator and roll out until dough is about 1/8" thick. Cut out the dough with a 3" round cookie cutter. Place the cut cookie dough rounds on a baking tray lined with baking paper and place a tablespoon of cranberry conserve in the center of each (you can add a little more if you like). Fold the dough around the filling to make a triangular shape. If you know how to make hamantaschen, you probably know how to do this. Otherwise, see this tutorial. You can paint the inside edge of the dough with light eggwash if you need to help it stick.

Bake for 10-12 minutes, turning the pans half-way through so all the hamantaschen are baked equally.

Yields: 3 1/2 dozen 3" cookies

Fresh Cranberry Filling

  • 1 12 oz. package fresh cranberries
  • 1 ¾ cup white granulated sugar
  • 1 ¼ water
  • Rind of one naval orange
  • ½ tsp. ground cloves
  • 1/3 cup currants (raisins)
  • 1 cup canned pineapple tidbits
  • ½ cup chopped pecans

Bring water, sugar, and orange rind to a boil and continue to boil for about 10 minutes, until mixture is syrup–like. Add cranberries and currants and cook for an additional 5 minutes, or until berries pop. Remove from heat and add pineapple and pecans. Pour into bowl and refrigerate overnight or until chilled.



Alex Idov is a kosher food blogger who runs the award-winning site Kosherology. He is currently studying for his bachelor’s degree in culinary sustainability & hospitality, and is a regular contributing food columnist to The Five Towns Jewish Home magazine. Visit Kosherology, and like Kosherology on Facebook.
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