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!
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
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.