Last month my husband and I brought our 4-month-old daughter to visit one of hertwoliving great-grandparents.Our daughter was delighted to meet her great-grandfather,and his wife cooked us a wonderfulShabbat dinnerto 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 aThanksgivingside 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.
