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?
Recommended Products:
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.
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.
Nutrition
I trust Tori implicitly, so I gave this recipe a try, thinking it would be good for Thanksgiving; however, I found it pretty disappointing. I’m glad I tested it out beforehand because I wouldn’t want to serve this to my guests. I have made and tasted my fair share of kugel over the past 40 years, and I found this really lacking. The flavor was passable, but not exquisite, and the texture, probably owing to the ricotta cheese, was horrible. It was grainy instead of creamy. I would not make this again without some serious alterations.
I’ve been making my kugel with raisins and pineapple for years and when I found this recipe I had to try it. Made it for Christmas dinner tonight (we’re 1/2 Jewish and always have a kugel on the Christmas table). WOW!!!! SHEER PERFECTION. The BEST kugel I have ever made. I followed the recipe to a T. Did not add walnuts, though. For the topping I used crushed Corn Flakes and sprinkled sugar & brown sugar on top with a touch of cinnamon. This will be my go-to kugel from now on. Period. Thank you!!!
Wow you couldnt be more wrong. this dish is So Divine that I actually ask for it as a present for my birthday
This is great dish. My motherinlaw starting teaching me how-to do Jewish dishes in the 70’s. This sweet-kugel has always been my favorite. Delish.
Your recipes look wonderful! Can’t wait to try!
Dear Ladies and Gentlemen:
Wait a minute.
Why not make a Rum Raisin Cranberry Bread Pudding?
A white-bread, Gentile Dish!
I thought of that when I looked at your photo of a piece of Kugel above.
I think Rum Raisin Cranberry Bread Pudding would taste much better than Rum Raisin Cranberry Kugel.
Have a Dovely.
Sincerely yours,
Caleb Boone.
I get it, you never tasted kugel, otherwise you wouldn’t say a “white” bread pudding is superior. I do suggest if you do make the bread pudding please DO NOT use white bread – instead use
Challah (a Jewish eggbread) and that would be as delicious as
kugel. (sort of)
An Old Kugel Maker who also likes Bread Pudding (any flavor)
8 I’ve grown up on this dish and my mom is always soaked the raisins prior to cooking the dish and I just can’t live without it I mean I will still eat it but I definitely don’t prefer it
Sounds so delish and planning to make for Thanksgivukah. Can the kugel be prepared the day before and then baked on the day of serving or would you recommend doing all of it on the same day? Thanks!
Hi Tori – I would like to make this recipe for appetizers for Thanksgivukkah. I plan to bake them in muffin or mini-muffin pans. About how long should they bake? I assume that they can be frozen and then reheated that day. Can I use the microwave to reheat them? 1 oven and a gas grill for heating up things makes this holiday a challenge! Happy holidays!!
Hi Carol, sorry I didn’t get back to you before the holiday. For future reference, you can definitely prepare this kugel in advance. I have not made this kugel in a muffin tin, but I would start with 20 minutes and increase the cook time as necessary. They’ll be finished once a skewer inserted into the center come out clean. To freeze them, bake them till they’re about 80% done, then let them cool to room temp. Freeze. Reheat them in the oven till browned and cooked through. I don’t suggest using a microwave to reheat.
It’s always a personal choice. Most of the time we remember our mom’s with nostalgia. You’re subscribers have given me wonderful choices, and you are so good. I always go to your site for truly down to earth Jewish recipes. Thank you, thank you!!
i will let you know if i try it pareve. have you ever used tofutti cream cheese and tofutti sour cream as a replacement for dairy in any recipe? also since there is a whole cup of ricotta, i think i might need to add something to replace that as well…ideas?
Hi Sherri– no, I have not because my family doesn’t worry about mixing milk/meat, so I rarely have the need to convert a recipe to non-dairy (also I tend to avoid soy products because they mess with my hormones). However I have heard that people have good luck with both subs, especially in forgiving dishes like kugel. For the ricotta, you could try increasing the cream cheese and sour cream each by 1/2 cup (to compensate for the 1 cup of ricotta), though I’m not sure if it will slice as cleanly because the ricotta is slightly thicker. The flavor should be fine, though. 🙂
want to try this so bad but i need to make it without dairy. do you think it would wildly alter the taste if i used tofutti cream cheese and skipped the ricotta altogether?
Hi Sherri– I’m not sure how it will taste. I tend to avoid making substitutions in dairy dishes like this. That said, kugel is pretty forgiving, so it might be worth a try. If you decide to experiment please let us know how it worked out for you.