You can never have too many kugel recipes. I love the seasonal flavor of this sweet and grown-up Rum Raisin Cranberry Kugel. The rum idea came from a reader named Nancy (yes, I do read every single one of your comments!) who wrote that she often plumps her raisins in rum before adding them to her kugel. I thought the idea was inspired. She soaks hers overnight in rum, but I didn’t have the time or patience for that, so I simmered both raisins and dried cranberries in hot rum on the stovetop. The alcohol is mostly cooked out, but the essence of the rum remains, giving this kugel a rich flavor and a wonderful seasonal quality. I also added chopped walnuts, brown sugar and autumn spices for texture and to “warm up” the flavor. It turned out scrumptious!
This Rum Raisin Cranberry Kugel would be great for breaking the fast on Yom Kippur, as part of a Sukkot meal, or for Hanukkah (and Thanksgiving, since both start on the same day this year!). You could even bring it to a Christmas potluck if that’s the holiday you celebrate. This kugel definitely has an autumn/winter holiday vibe. Kugels are easy to make, easy to transport, and always a crowd pleaser. Or, make it just because. It’s carb heaven, the ultimate comfort food!
This kugel appeared on Daily Candy the week before Rosh Hashanah (yay!). In case you don’t know about it, Daily Candy was a really fun site; they emailed a new surprise each day based on where you live.
What’s your favorite way to make kugel?
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Rum Raisin Cranberry Kugel
Ingredients
- 3/4 cup raisins
- 3/4 cup dried sweetened cranberries
- 1 1/4 cups dark rum
- 12 ounces wide egg noodles
- 6 large eggs
- 2 cups sour cream (use lowfat if desired)
- 1 cup ricotta (use lowfat if desired)
- 1 cup cream cheese, softened (use lowfat if desired)
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon allspice
- 1/4 teaspoon salt
- 3/4 cup chopped walnuts (optional- leave out for nut allergies)
- Nonstick cooking oil spray
- Cinnamon and sugar for dusting, or the topping of your choice
NOTES
Instructions
- Place a rack in the middle of your oven and preheat to 350 degrees F. 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. Keep an eye on it to make sure it doesn't burn. Remove from heat and reserve.
- 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 briefly with cold water, and return to the pot.
- 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.
- 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.). I like this kugel with a graham cracker topping, but many prefer the crunchy texture that forms when the noodles bake and brown on top. Either way works!
- 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. Let rest for 15-20 minutes before slicing. For a cleaner slice, let the kugel cool to room temperature before cutting.
Herman D. Lawson says
Can you use White Rum
Tori Avey says
Herman yes white rum is fine. 🙂
Brenda Allen Hicks says
We tried a Kugel, we didn´t like it. May try this one. Maybe you need to grow up eating them.
Lesley Kim Grossblatt says
I like my kugel sweet with no cornflakes or crunchy stuff.
Cheryl Peskin Walters says
The old standard cottage cheese, eggs, noodles and cinnamon. No fruit or raisins.
Irene Solnik says
i love all kinds of kugel, especially meat and potatoes over night
Bernice Kritcher says
I use sour creAM, CREAM CHEESE AND COTTAGE CHEESE WITH SUGAR and cinnamon!
Amy @ What Jew Wanna Eat says
Great idea for a kugel! As far as I’m concerned, a little booze never hurt any recipe.
Sheri Ellyn Weiner-Gross says
I use drained crushed pineapple and dried cranberries and substitute sugar with Splenda. I make a crunchy topping of crushed corn flakes, cinnamon and brown sugar. Then drizzle with melted butter or oleo.
Sandra Gilbert says
yummy
Jamie Conde says
I used wide curly egg noodles, cinnamon, and raisins
Karen Weston Brack says
Looks delicious! One favorite kugel variation is Joan Nathan´s Jerusalem Kugel, but I use ghee instead of oil. Sublime!
Elizabeth Alvey says
mmmmmm
Dorothy Garrett says
Sounds yummy!
Jamie Conde says
I´ve made pa Dutch kugel before. How does a non Jew make sure they are cooking kosher kugel?
Tori Avey says
Jamie that’s sort of a complicated question; it depends on who you are cooking it for and what level of kosher they keep. Here is an intro to the subject, feel free to email me for more information if you need it: http://theshiksa.com/keeping-kosher/
Rosa Nunur Negocio says
what is a Kugel?? looks delish!
Tori Avey says
Rosa a kugel is a Jewish dish similar to a casserole or pudding, often (but not always) made with noodles. The dish originated over 800 years ago in southern Germany and became a staple with Jewish families throughout Eastern Europe. They can be made sweet or savory, but are more often sweet.
Roxanne Paskoff says
Sounds great.
Denise Lechler says
Yum!
Maria Deliyannides Aguilera says
This sounds wonderful!!
Cynthia Nagel says
Could dates be subbed for raisins? My hubby and I dislike raisins.
Tori Avey says
Hi Cynthia! You could use a few chopped dates (not more than 10 or so, they are super sweet), or you could substitute all dried sweetened cranberries instead. Enjoy!
Gilly Martin says
Mmmmm. My mom usually makes lukshen kugel. This one looks amazing.