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4.4 from 45 votes

Rum Raisin Cranberry Kugel

This rich, seasonal kugel is warmed by autumn spices and the essence of rum. Chopped walnuts give texture. A unique and delicious twist on kugel.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
Servings: 15 servings
Calories: 461 kcal
Course: Dessert
Cuisine: Middle Eastern

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

Instructions

    Cup of Yum
  1. 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. 
  2. 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.
  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 briefly with cold 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.
  5. 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.
  6. 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!
  7. 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.

Notes

  • Serve warm or cold. If not serving the same day, keep refrigerated. Note: to reduce fat you can use lowfat dairy, but do not sub nonfat dairy. The flavor will suffer. I prefer full fat ingredients, which have less fillers in them-- plus they taste better!
  • Serve warm or cold. If not serving the same day, keep refrigerated. Note: to reduce fat you can use lowfat dairy, but do not sub nonfat dairy. The flavor will suffer. I prefer full fat ingredients, which have less fillers in them-- plus they taste better!

Nutrition Information

Calories 461kcal (23%) Carbohydrates 43g (14%) Protein 10g (20%) Fat 23g (35%) Saturated Fat 11g (55%) Cholesterol 142mg (47%) Sodium 163mg (7%) Potassium 262mg (7%) Fiber 2g (8%) Sugar 19g (38%) Vitamin A 685IU (14%) Vitamin C 0.7mg (1%) Calcium 118mg (12%) Iron 1.4mg (8%)

Nutrition Facts

Serving: 15servings

Amount Per Serving

Calories 461

% Daily Value*

Calories 461kcal 23%
Carbohydrates 43g 14%
Protein 10g 20%
Fat 23g 35%
Saturated Fat 11g 55%
Cholesterol 142mg 47%
Sodium 163mg 7%
Potassium 262mg 6%
Fiber 2g 8%
Sugar 19g 38%
Vitamin A 685IU 14%
Vitamin C 0.7mg 1%
Calcium 118mg 12%
Iron 1.4mg 8%

* Percent Daily Values are based on a 2,000 calorie diet.