Fantastic Apple-Cranberry Apricot Matzoh Kugel!

READY IN: 1hr 25mins


  • 4
    large baking apples (use Granny smith if possible, cored and medium diced)
  • 13
  • 14
    cup fresh orange juice
  • 6
    plain matzohs (broken into 2-3-inch pieces, use unsalted matzoh)
  • 8
    large eggs
  • 34
    teaspoon salt
  • 1 14
    teaspoons cinnamon (can use more)
  • 1 12
    cups sugar
  • 12
    cup melted butter (or use margarine)
  • 1 14
    cups dried cranberries (I use Ocean Spray Craisins for this)
  • 1 14
    cups dried apricots, chopped coarsely
  • 5
    tablespoons cold butter (cut into small pieces) or 5 tablespoons margarine (cut into small pieces)
  • 2
    tablespoons sugar (use white or brown sugar for sprinkling)


  • Set oven to 350°F.
  • Grease a 3-quart casserole dish (you can also make this in a 13 x 9-inch baking dish, I used my 3-quart Corning Ware casserole dish for this).
  • In a bowl toss the apple pieces with 1/3 cup brown sugar (can use less than 1/3 cup sugar if desired) and 1/4 cup fresh orange juice; set aside.
  • In another bowl soak the matzoh pieces in 1 cup warm water until soft but not mushy; set aside.
  • While the matzoh is soaking, in a large bowl whisk the eggs until well blended; add in the salt, cinnamon, 1-1/2 cups sugar, melted butter, cranberries (or Craisins) and chopped dried apricots; mix to combine.
  • Gently squeeze the liquid from the matzohs (don't worry about squeezing all of the water out completely!) add to the egg mixture along with the chopped apples; mix very well.
  • Transfer the mixture into greased baking dish.
  • Sprinkle lightly with about 2 tablespoons white or brown sugar, then dot all over with the cold butter pieces.
  • Bake covered with foil for about 40 minutes.
  • Remove from oven uncover, then return and bake uncovered for another 20 minutes, or until the casserole is set.
  • Serve at room temperature.