Orange & Apple Kugel

Kugels are an Ashkenazic Jewish side dish typically served during Shabbat and the Festivals. They usually incorporate wide egg noodles and sweet or savory ingredients. This Orange & Apple Kugel makes a nice contrast to savory foods or can be used as a not too sweet dessert. Noodle Kugels can be made using a wide variety of ingredients and nearly every Jewish family has their own versions.

Serves ~ 12 or more


1 pkg (16 oz) wide egg noodles
1 stick butter, melted
8 large eggs
3 cups orange juice
1 orange, zested and juiced
3/4 cups brown sugar
1 tsp cinnamon
10 drops of Remnant Remedy Orange essential oil
4 medium apples, grated
2 tbsp lemon juice

Cook noodles according to the package directions.

In small sauce pan: melt butter, stir in sugar, cinnamon, and orange zest. Stir in orange juice and cook over medium heat for 10 minutes without bringing to a boil. Remove from heat and allow to cool.

In mixer, beat eggs and slowly add the cooled butter mixture.

In a large mixing bowl, pour the lemon juice over the grated apples and stir to combine. Next stir in the noodles and combine well. Toss with the butter mixture and pour into a buttered 13″ X 9″ baking dish.

Bake the Orange & Apple Kugel at 350º F for 1 hour  and serve warm.

For a savory kugel, omit the fruit, sugar and juice. Instead use vegetable broth and add grated cheddar cheese, herbs and broccoli florets. You could add rosemary or basil essential oil in place of the orange.

What is your favorite kugel recipe?

Every Blessing,

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