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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Linda Riederer of Hamburg, New York shares this change-of-pace autumn side dish. âIt's delicious with pork, and the cranberries add a lovely dash of color,â she notes. Ingredients:
1 can (8 ounces) sauerkraut, rinsed and squeezed dry |
2 tablespoons chopped onion |
2 teaspoons canola oil |
1/2 cup chopped peeled tart apple |
1/4 cup dried cranberries |
1/4 cup chicken broth, divided |
Directions:
1. In a large nonstick skillet, saute the sauerkraut and onion in oil for 3-4 minutes or until sauerkraut is lightly browned. Stir in the apple, cranberries and 2 tablespoons broth. Cover and cook over low heat for 4-5 minutes, stirring occasionally.
2. Stir in the remaining broth; cover and cook 3-4 minutes longer or until heated through, stirring occasionally. Yield: 2 servings.
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