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Noodle Kugel with Currants and Apple

1/2 cup currants
1 1/3 cups sour cream
1 1/3 cups cottage cheese
3 large eggs
1/2 cup sugar
5 tablespoons margarine, melted
1 tablespoon freshly grated orange zest
2 teaspoons vanilla
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 pound wide egg noodles
1 large Granny Smith apple (or more to taste)
1/3 cup sliced blanched almonds

In a small bowl soak currants in hot water to cover 5 minutes and
drain well. In a blender blend together sour cream, cottage cheese,
eggs, 1/4 cup plus 2 tablespoons sugar, 3 tablespoons margarine,
zest, vanilla, 1/4 teaspoon cinnamon, and salt until smooth. Preheat
oven to 350 F. and spray well a 2-quart gratin dish or other shallow
baking dish. In a kettle of salted boiling water cook noodles until
just tender, about 5 minutes, and drain well. Peel apple and grate
coarse into a bowl. Add noodles and toss with sour cream mixture
and currants. Transfer mixture to prepared dish. In a small bowl
stir together remaining 2 tablespoons sugar, remaining 1/4 teaspoon
cinnamon, and almonds and sprinkle evenly over kugel. Drizzle top
with remaining 2 tablespoons melted margarine. Bake kugel in middle
of oven 40 to 45 minutes, or until cooked through and golden. Serves
6 to 8 as a side dish or dessert.

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