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Cranberry sauce is my favorite part of a traditional Thanksgiving meal, but because I dine with a group of folks who don’t share my love for this tart condiment, we always have tons left over at the end of the meal.
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I usually don’t have any trouble making my way through the leftovers — they're arguably the best part of Thanksgiving dinner. But, this year, an early Hanukkah was the perfect excuse to fry up a big batch of fluffy donut holes inspired by traditional Hanukkah sufganiyot to fill with my extra cranberries.
This dough is a traditional raised donut dough adapted from the recipe from my favorite donut shop in Seattle, Top Pot, and I’ve also provided my go-to recipe for gingery cranberry sauce just in case you don’t have any leftovers. If you’re not a cranberry fan, feel free to use any other type of smooth preserves to fill these donuts.