Potato Latkes with Cranberry Sauce

Place sugar, cranberry juice, cranberries, cardamom, allspice, and salt and pepper (to taste) in a medium saucepan over high heat. Bring to a boil; stir until sugar dissolves.

Reduce heat to medium. Simmer 10 minutes, stirring occasionally, until mixture reduces and cranberries burst. Remove from heat; set aside to cool.

To make the latkes, grate potatoes (unpeeled) with a coarse grater. Roll up grated potatoes in paper towels; squeeze to release as much excess liquid as possible.

Place grated potatoes in a large bowl along with minced red onion, flour, garlic, green onion, salt, tarragon, dried mustard, eggs, and some pepper (to taste) . Stir to thoroughly combine.

Pour 1/3 cup vegetable oil into a 10-inch skillet. Heat 2 minutes over medium high heat, then scoop a heaping tablespoon of the potato mixture into hot oil; flatten slightly. Repeat 3 more times so you have 4 latkes total in the pan.

Cook latkes 2 to 3 minutes per side until crisp and golden brown. Transfer to a paper towel-lined plate to drain.

Repeat with remaining potato mixture, adding more oil as needed.

Serve latkes with minced green onion sprinkled on top and cranberry sauce on the side.