Food & Drink

Rum Raisin Cranberry Kugel

An easy-to-follow recipe from The Shiksa in the Kitchen


No matter your religious affiliation, there’s one deity everyone worships: the Almighty God of Carbohydrates. “Please,” we implore. “Let medical science discover your secret weight-loss benefits so we can gorge on you guilt free.”

Alas, what follows is not the answer to our prayers. It is, however, a pretty darn good kugel recipe.

Devised by The Shiksa in the Kitchen (a.k.a. food blogger Tori Avey), the traditional Jewish casserole combines egg noodles, rum-soaked raisins, and cheese (of the cream and ricotta varieties) into a sweet dish perfect for Rosh Hashanah or any fall celebration.

Give it a nosh.

Rum Raisin Cranberry Kugel
Serves fifteen

¾ c. raisins
¾ c. dried sweetened cranberries
1¼ c. dark rum
12 oz. wide egg noodles
6 lg. eggs
2 c. sour cream
1 c. ricotta
1 c. cream cheese, softened
½ c. white sugar
½ c. brown sugar
¼ c. unsalted butter, melted
1 tsp. vanilla
1 tsp. cinnamon
¼ tsp. cloves
¼ tsp. allspice
¼ tsp. salt
¾ c. chopped walnuts
Nonstick cooking spray
Cinnamon and sugar for dusting

1. Place a rack in the middle of your oven and preheat to 350°.

2. On the stovetop, place the raisins and cranberries in a small pot and cover with rum. Simmer the mixture over medium-low heat for about 20 minutes, until the fruit has plumped and all the liquid is absorbed. Remove from heat.

3. Meanwhile, bring a large pot of water to a rolling boil. Add the noodles to the pot, bring back to a boil, and let the noodles cook till tender (not overly soft) for about 5 minutes. Drain, rinse with water, and return to the pot.

4. In a food processor or blender, mix together the eggs, sour cream, ricotta, cream cheese, sugar, brown sugar, melted butter, vanilla, spices, and salt. Pour the blended egg mixture over the cooked noodles in the pot and stir until well combined. Add the rum raisins, cranberries, and walnuts, and stir into the noodles.

5. Spray a 9-by-13-inch baking dish with nonstick cooking spray. Pour the noodle mixture into the dish. Top the kugel by sprinkling generously with sugar and lightly with cinnamon. Alternatively, use your favorite kugel topping (streusel, crushed graham crackers, cornflakes, etc.).

6. Bake about 60 minutes, turning once halfway through, until the center is set and the tips of the noodles turn golden brown. Remove from the oven.

7. Let rest for 15-20 minutes before slicing. For a cleaner slice, let the kugel cool to room temperature before cutting.

8. Serve warm or cold. If not serving the same day, keep refrigerated.

Photo: Courtesy of The Shiksa in the Kitchen