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.
Mary Keltner says
We made it for our break fast meal on Yom Kippur. It was a great hit with everyone and we will make again. Only change we made was using Greek yogurt for sour cream to accommodate those on cardiac dietary guidelines. Thank you for this terrific addition to our holiday recipes!
Tori Avey says
Great Mary! Glad it was enjoyed by all 🙂
Larry Salinger says
I am going to test drive this on my 24 yo son. If he likes it, I’ll bring it to my department’s end of the semester potluck. Thank you for this recipe.
Barbara Lew says
I love the weekly newsletter with all the great recipes. They are so good and healthy.
One question Do you have any recipes for ‘spelt berries’ ? And could you use them in recipes calling for bulgar wheat?
Thank you
Barbara
Susan says
I’m baking a kugel right now with gluten free tagliatelle pasta (closest I could come to broad egg noodles).
Tori Avey says
Let us know how it turns out Susan!
Norma | Allspice and Nutmeg says
I’ve heard of it, but never tried it. This looks great, I need to try this.
Mike Luck says
yum yum!!!
Ami Chapman says
ooo..rum raisin kugle…sounds absolutely yummy!!! My grandmother would ´turn over in her grave´ for me tweaking her recipe…but I really think she would have loved it!!! LOL
Cathe Jones-Brunner says
My favorite was to have my brother make it, I eat it and he cleaned up afterwards. But he moved to California and I live in Jersey :´(
Marla Jackson Cordero says
I want to try the one you posted. I have not tried a different recipe for kugel in years. Wishing you an easy fast.
Marla Jackson Cordero says
I have a recipe handed down from my favorite aunt. It uses cream cheese and apricot nectar for a sweet and creamy combination. I will be making three trays this week to take for break fast, send back to college with two if my kids to share with roommates and a third to share with friends who have come to like it as much as we do.
Michelle Scognamiglio says
noodle pudding, yummy u can add fruit, meat veggies .)
May McNeill says
Toda for this Tori, it looks delicious. I definitely will try this! <3
Dave Giaimo says
Looks absolutely delicious!
Ricardo P. Limon says
wow, looks, great. good 🙂
Irma G. Wassermann says
I make a dairy kugel with 12oz or 1 lb medium noodles. Beat up 8 eggs in blender, adding 8 oz lo fat sour cream, brown splenda sugar to taste, few tsp vanilla, parve spread. Beat till frothy. Pour over cooked noodles(warm) and add 1lb lo fat cottage cheese and remainder of sour cream. I generally use a 1 16 oz of sour cream. I also add cinnamon to the mixture. Pour into a half size throw away pan. Spray pan with Crisco spray. Bake @ 375 for first hlf hour. Than
Add a can of either canned apple pie filling or canned cherry pie filling on top and bake for another half hr, or until brown or to your taste. I usually cut up the apple slices an spread on kugel, add a bit more cinnamon if you like. Enjoy. I use this recipe as well for Chanukah.
Christine Ranzo says
I remember this when I was young, my aunt use to make it, ty
Deborah Kouchekpour says
I love kugel, but I am not sure this would be to my liking. I don´t like raisins when they are wet. My favorite kugel is just noodles, cheese, eggs and milk, a little sugar and cinnamon on top.
Julie Sabatini says
~It´s a delish Jewish dish~
Rick Toney says
Oy vey
Yvette Rodriguez says
I remember eating that. My aunt and uncle where custodians at a Temple and we shared many a Noodle Pudding as we use to say. Would love to have some. Where can I get some in the Bronx?
Soraya Liebson says
If you’re in the Bronx, there’s a large Jewish community on Riverside (around 183rd) plenty of good delicatessen and kosher restaurants. Can’t go wrong with pastrami on rye and matzo ball soup. Enjoy!