Cranberry Apple Noodle Kugel

Last month my husband and I brought our 4-month-old daughter to visit one of her two living great-grandparents. Our daughter was delighted to meet her great-grandfather, and his wife cooked us a wonderful Shabbat dinner to celebrate, which included, among many other delicious dishes, a cherry apple noodle kugel that I just couldn’t get enough of.

As I devoured the sweet kugel I had the idea that the cherry-apple kugel could easily turn into a cranberry-apple kugel perfect for a Thanksgiving side dish.

The original recipe calls for a can of cherry pie filling, which I swapped out for a scratch-made cranberry sauce made with lemon zest, sugar, and water.

No patience to make your own sauce? Buy a can of whole cranberry sauce to substitute!

Ingredients

8 ounces fresh cranberries

2 tsp cornstarch

¾ cup water

½ cup sugar

1 tsp fresh lemon zest

1 ½ lbs wide egg noodles (one and a half packages)

5 large eggs

3 large apples, peeled and thinly sliced

½ cup margarine or butter

¾ cup sugar

1 tsp cinnamon plus extra

Directions

Place cranberries, 1/2 cup sugar, water and lemon zest in a saucepan over medium heat. Wait until water begins to boil and then add cornstarch and stir.

Continue to simmer until cranberries are all soft and sauce thickens. Add a little water if needed. Set aside to cool. 

Cook noodles in large pot. Drain well and set aside.

Preheat oven to 350F degrees and grease a 9×13 pan.

Melt margarine or butter and mix with sugar, cinnamon and apples.

Separate eggs and beat egg whites until frothy and thick. Add egg yolks to sugar-apple mixture. Add noodles and mix well. Gently fold egg whites to noodle mixture.

Spread half the noodle mixture into the pan. Add a layer of the cranberry sauce. Add the remaining noodles. Sprinkle with a very light dusting of cinnamon on top.

Bake 50-55 minutes, or until desired crispiness on top.

Shannon Sarna

Shannon Sarna is Editor of The Nosher. Born to an Italian mother who loved to bake, a Jewish father who loved to experiment, and a food chemist grandfather, loving and experimenting with diverse foods is simply in her blood. Her writing and recipes have been featured in Tablet Magazine, JTA News, The Jewish Week, Joy of Kosher Magazine and Buzzfeed. She graduated from Smith College in Northampton, MA with a degree in Comparative Government and Spanish Language and Literature and currently lives in Jersey City, NJ. To see what Shannon is cooking and eating, follow her on Twitter and Instagram.

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