Kugel is one of those dishes I remember fondly from childhood. My grandmother would make it occasionally and it was always a treat. I took her recipe and changed it up to make it a little more Winter seasonable. The end result is a sweet and tart kugel that is the perfect end to most meals. The bonus of this recipe is that you can fine every ingredient at ALDI. The Fried Apples may be a problem outside of the fall/winter season, but there's workarounds. If you've had kugel before, this is a nice change from the raisin/pineapple you may be used to. If you've never had kugel before, you're in for a treat. As always, notes are in blue.
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| Cranberry-Apple Kugel |
Ingredients
- 1 lb. wide egg noodles
- 4 cups fresh cranberries
- 1-1/2 cups sugar
- 1 can (14.5 oz) ALDI Fried apples with cinnamon. (this may be tough to find, especially out of season. If you can't find it, use an equal amount of canned apples, or in a pinch, apple pie filling)
- 1/2 cup butter, melted
- 3 eggs, beaten
- 1 lb. small curd cottage cheese
Directions
- Preheat oven to 375F (191C, GasMark 5)
- Cook noodles 1 less minute than suggested on the package. Drain and set aside.
- Chop cranberries (if you have a food processor, just save yourself the anguish and pulse them a few times in there) Throw the cranberries in a large bowl. Add sugar and mix. Let that sit for a few minutes.
- Add the apples, butter, eggs and cheese to the cranberry mixture. Stir to mix it all up.
- Add the noodles and toss to make sure everything is evenly incorporated.
- Dump it all in a greased 13x9 baking dish. Make sure it's distributed in an even layer.
- Cook for 40 minutes or until the noodles on top start to get brown and crisp.
- Remove from oven and let sit at least 10 minutes before slicing and serving.
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