Turkey not your thing? Try a cranberry cholent for Thanksgivukah.



  • ½ pound dried cranberry, pinto or butter beans, or 1 15-oz can
  • 3 cloves garlic
  • 2 bay leaves
  • 4 pounds brisket
  • 2 large onions, sliced thick
  • 2 stalks celery, sliced
  • 1 large sweet potato, chunked
  • 4 large carrots, chunked
  • 1 28-oz can whole plum
  • 12 oz. fresh cranberries
  • 1 Tbs. thyme
  • 2 tsp. salt
  • coarsely ground pepper
  • tomatoes


  1. Soak the beans overnight, then cook in salted water, along with the whole garlic cloves and bay leaves, until just barely tender.
  2. When the beans are ready, season the brisket with salt and pepper and place into a large roasting pan. Cover with the onions, celery, carrots, tomatoes (with juice) and cranberries. Spoon on the cooked beans along with 1 cup of the bean broth. Sprinkle with the thyme and a few more grinds of pepper.
  3. Cover tightly and bake at 325˚ for 4-5 hours.