Cranberry Pineapple Kugel

Makes 12 servings. Parve Cranberry Base: Non-stick cooking spray 4 cups matzo farfel 1/3 cup sugar 1 teaspoon ground cinnamon 1 (16 ounce) can whole berry cranberry sauce 2/3 cup vegetable oil 1/4 cup orange juice Pineapple topping: 4 large eggs, lightly beaten 1/2 cup sugar 1/2 cup vegetable oil 1/4 cup potato starch 1 (20-ounce) can crushed pineapple, drained Preheat oven to 350 degrees. Heavily spray a 10-inch springfoam pan with nonstick cooking spray. Place the farfel into a large strainer. Wet the farfel under running water and drain. In a large bowl, mix the farfel, sugar, cinnamon, cranberry sauce, oil, and orange juice. Use a wooden spoon to combine. Press into prepared pan. Prepare the pineapple topping in medium bowl, whisk the eggs and sugar. Add the oil, potato starch, and pineapple. Mix. Pour over the cranberry base. Bake uncovered for 50 minutes. Run a knife or spatula around the perimeter to loosen the kugel before unmolding.
Recipe from "Passover By Design" cookbook by Susie Fishbein
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