Noodle Pudding With Farmer Cheese and Lingonberries

This is a kind of noodle kugel but with the lingonberries it gives it a yummy Scandinavian twist

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 8  ounces  medium  wide egg noodles
• 3  eggs
• 8  ounces farmer cheese
• 1⁄4 cup  packed light brown sugar
• 1  cup sour cream
• 1⁄2 cup milk
• 1  pinch salt
• 1⁄2 teaspoon vanilla extract
• 1  pinch ground cinnamon
• 1  pinch ground nutmeg
• 1⁄4 cup  apple juice concentrate, thawed
• 4  tablespoons  cold unsalted butter, cut into pieces
• 3⁄4 cup  lingonberry preserves or 3⁄4 cup  red currant preserves or 3⁄4 cup cranberry sauce
• 1 1⁄2 teaspoons sugar, mixed with a large pinch of cinnamon
•  sour cream, for serving (optional)

Directions

1. Cook and drain noodles according to package directions(make sure they're not mushy). Set noodles aside.
2. Heat the oven to 350 degrees F, and butter an 8 inch square baking dish.
3. In a large bowl, whisk the eggs until frothy.
4. Whisk in the cheese, brown sugar, sour cream, milk, salt, vanilla, cinnamon, nutmeg, and apple juice concentrate.
5. Then stir in the noodles, lingonberry preserves, and butter pieces.
6. Pour mixture into prepared pan, sprinkle with the cinnamon sugar mixture, and bake until pudding is set and butter is bubbling around the edges, about 30-40 minutes.
7. Let cool 10 minutes before serving.
8. Serve warm or at room temperature, cut into squares and topped with a dollop of sour cream if desired.