Noodle Pudding with Farmer Cheese and Lingonberries

Ingredients

• 0.3 cup apple juice concentrate thawed
• 0.3 cup brown sugar 
• 1 pinch cinnamon 
• 8 ounces curd cottage cheese crumbled
• 0.5 cup percent fat whole
• 3 large eggs 
• 1 pinch nutmeg 
• 1 pinch salt 
• 1 cup cup heavy whipping cream sour
• 1.5 teaspoons sugar mixed with 1 pinch cinnamon
• 4 tablespoons butter unsalted cold cut into pieces ()
• 0.5 teaspoon vanilla extract pure
• 0.8 cup cranberry sauce 
• 8 ounces medium-wide egg noodles 

Equipment

• bowl
• frying pan
• oven
• whisk
• pot
• baking pan

Directions

1. Bring a large pot of water to a boil, add the noodles, and boil until cooked through but not mushy.
2. Drain well and set aside.
3. Preheat the oven to 350 degrees and butter an 8 by 8-inch baking dish.
4. In a large bowl, whisk the eggs until frothy.
5. Whisk in the cheese, brown sugar, sour cream, milk, salt, vanilla, cinnamon, nutmeg and apple juice concentrate.
6. Add the drained noodles, butter pieces and lingonberry preserves and mix.
7. Pour into the prepared pan, sprinkle with cinnamon sugar, and bake until the pudding is set and butter is bubbling around the edges, 30 to 40 minutes.
8. Let cool 10 minutes before serving.
9. Serve warm or at room temperature, cut into squares and top with a dollop of sour cream, if desired.