Holiday Recipes
printSeptember 26, 2008
UPSIDE-DOWN CARAMEL-CRANBERRY-PECAN KUGEL
Dairy
Ingredients
Your favorite sweet kugel mixture for a 13-by-9 inch baking pan
1/2 cup dried cranberries (if dry, plump in very hot water for 20 minutes, drain before using)
10 tablespoons (1 1/4 sticks) unsalted butter or margarine.
2 1/2 cups cranberries, washed, picked over and patted dry
1 cup lightly toasted pecans, coarsely chopped
1 1/3 cups packed dark brown sugar
1/4 teaspoon salt
Directions
Combine the dry cranberries into your kugel mixture. Generously butter the bottom and sides of a 13-by-9 inch glass baking pan. Scatter the fresh cranberries and pecans evenly over the bottom. In a heavy medium saucepan, combine the brown sugar, butter and salt. Cook over medium heat, stirring, until the mixture comes to a boil. Pour this mixture carefully and evenly over the cranberries and pecans in the pan. Spoon your kugel mixture carefully over the prepared topping in the pan. Smooth the top, then cover the pan with foil and refrigerate for at least 4 hours or preferably overnight. Bring the kugel to room temperature. Carefully set it on a foil-lined cookie sheet, to prevent spills in the oven. Uncover and bake in a preheated 350 degree oven for about 1 hour. Let cool to warm temperature. To serve, loosen edges with a sharp knife. Holding the platter and baking pan together tightly, invert onto a serving platter. Replace any fruit or nuts that have remained in the baking pan on the top of the kugel. Serves 12 or more.