Celebrate Hanukkah with latkes

Cook potatoes in salted water to cover until barely tender, about 15 to 20 minutes.

Rinse in a colander under cold water. Cool potatoes completely and peel with a sharp knife.  Using the large holes of a box grater, coarsely shred potatoes lengthwise (long strands to help hold the latkes together) into a bowl. Add grated onion, 1 teaspoon kosher salt, and freshly ground white pepper to taste.

Heat oil in a 10-inch skillet over moderate heat until hot but not smoking. Mound ¼ cup of shredded potatoes to make individual latkes (separating them by 1 inch). Cook until golden and crispy on one side (about 5 minutes), then turn over and cook until golden and

Crispy on the other side (about 5 minutes). Slide onto a large plate and keep warm in the oven until all the potatoes have been used. 

Peel apples and cut the into ½-inch pieces, removing core and seeds. Place them in a 4-quart saucepan. Add cranberries, sugar, and 1 cup water. Bring to a boil. Cover pot and cook over medium heat for about 20 mintues, stirring occasionally. Remove from heat and stir vigorously with a wooden spoon until the sauce is fairly smooth. Let cool, then refrigerate until cold. 

Peel apples and cut them into ½-inch pieces, remove core and seeds. Place in bowl of a food processor with cranberries, sugar, and a pinch of kosher salt. Process until it is the texture of salsa with tiny discernible pieces. You do not want a puree but a relish with some texture. Add a grinding of freshly ground black pepper. Refrigerate until cold.