This Dried Apple & Bourbon Oven-Baked Sauerkraut is a simple yet delicious side dish that combines the tanginess of sauerkraut with the sweetness of dried apples and brown sugar plus the bold and smoky flavor of bourbon. It’s the perfect side dish to add some variety to your meals and is sure to be a crowd-pleaser for any game day, cookout, or holiday gathering. If you’re looking for a new way to enjoy sauerkraut, be prepared to be blown away by this delicious sweet and tangy version.
Growing up, sauerkraut was something we always looked forward to in my family. Probably because my mom always added a healthy dose of brown sugar to it. And, since my dad and I were the only two people who would eat it, it always meant that there was more than enough to go around. These days, I have to share my sauerkraut with B.O.B. Bob, who is pretty much as big a fan of it as I am. But, of course, like so many other foods that I make, he’ll usually only eat it if I make it, because like my mom, I also tend to add a healthy dose of brown sugar to it. I mean, plain sauerkraut straight out of the bag is just sadder than a cat without a patch of sunshine. I don’t recommend it. Especially if you can enjoy it with sweet dried apples, bourbon whiskey, a hint of brown sugar, and a pat or two of creamy butter.
Ingredients:
- 1 (32-oz.) Bag of Sauerkraut, Rinsed & Drained
- 1/2 Cup Dried Apples, Roughly Chopped
- 1/2 Cup Bourbon Whiskey
- 1/4 Cup Light Brown Sugar, Packed
- 1 Teaspoon Spicy Brown Mustard
- 1/4 Teaspoon Freshly Ground Black Pepper
- 3 Tablespoons Unsalted Butter
Directions:
- Preheat oven to 425 degrees.
- Stir the rinsed and drained sauerkraut, apples, bourbon whiskey, brown sugar, mustard, and black pepper together and place them in an 8×8 glass baking dish.
- Dot the top of the sauerkraut with small pieces of butter.
- Roast the sauerkraut for 30 minutes. Stir.
- Roast the sauerkraut for an additional 15 minutes.
Suggestions:
- Make sure to rinse the sauerkraut to help diminish its saltiness.
- Do not use freeze-dried apples in this recipe. You will want to use dried apples that are chewy and sponge-like, not ones that are dried out and crisp.
- I often use beer when roasting sauerkraut but chose to use bourbon whiskey this time. For this recipe, I used Woodford Reserve. You can use your favorite brand of whiskey, bourbon, or brandy for this recipe.
- For this recipe, I used unsalted butter, however, I have used salted butter in the past and had good results as well.
- I normally use more brown sugar when baking sauerkraut but used less this time because of the natural sugar in the dried apples and the bourbon whiskey.
- Garnish with a little bit of extra freshly ground black pepper before serving.
Improvements:
- Serve this sauerkraut on your favorite hot dogs or brats.
- If you’re a huge fan of sauerkraut with apples, make sure to try this Apple & Red Cabbage Slow-Cooker Sauerkraut and this Autumn Crockpot Apple Sauerkraut.
- Add a 1/4 to 1/2 teaspoon of ground chipotle or crushed red pepper flakes to the sauerkraut for added heat.
- Serve this sauerkraut with these Simple Oven-Baked Sheet Pan Pork Tenderloins.
Ingredients:
- 1 (32-oz.) Bag of Sauerkraut, Rinsed & Drained
- 1/2 Cup Dried Apples, Roughly Chopped
- 1/2 Cup Bourbon Whiskey
- 1/4 Cup Light Brown Sugar, Packed
- 1 Teaspoon Spicy Brown Mustard
- 1/4 Teaspoon Freshly Ground Black Pepper
- 3 Tablespoons Unsalted Butter
Directions:
- Preheat oven to 425 degrees.
- Stir the rinsed and drained sauerkraut, apples, bourbon whiskey, brown sugar, mustard, and black pepper together and place them in an 8x8 glass baking dish.
- Dot the top of the sauerkraut with small pieces of butter.
- Roast the sauerkraut for 30 minutes. Stir.
- Roast the sauerkraut for an additional 15 minutes.
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Whether you prefer the convenience of oven-roasting or the hands-off approach of a slow cooker or crockpot, we have a sauerkraut recipe for you. No matter which recipe you choose, it’s sure to be a hit on game day, for a quick and easy weeknight dinner, or even as a traditional good luck New Year’s Day side dish. CLICK HERE for the recipes.
In 2024, we’ll be cooking and baking our way through the alphabet with several of our food blogger friends. Every other Wednesday, for the 2024 Alphabet Challenge, we’ll be sharing a new recipe featuring a consecutive letter of the alphabet, starting with A in January and ending with Z in December.
“A” – Dried Apple & Bourbon Oven-Baked Sauerkraut
“B” – Spicy Barbecue Seasoned Rice Chex Mix
“C” – Dove Dark Chocolate Chunk Cakey Muffins
“D” – Italian Deviled Eggs with Heart-Shaped Tomatoes
“E” – Buttery Everything Bagel Seasoning Biscuits
“F” – Butternut Squash Soup with French Herbes
“G” – Creamy Simple Stovetop Gouda Mac & Cheese
“H” – Sweet Honey Deviled Eggs with Fennel Fronds
“I” – Orange & Feta Italian Orzo Pasta Salad
“J” – Brown Sugar Caribbean Jerk Seasoning
“K” – Kalamata, Mozzarella, & Tomato Couscous Salad
Please make sure to check out the other great “A” recipes below. A huge thanks to A Day in the Life on the Farm for hosting this 2024 Alphabet Challenge event.
- Afghani Soya Chaap by Sneha’s Recipe
- Air Fryer Glazed Chocolate Apple Hand Pies by Blogghetti
- Almond Chicken by A Day in the Life on the Farm
- Amaranth Paratha by Mayuri’s Jikoni
- Anchovy Deviled Eggs by Food Lust People Love
- Angel Food Cake by Palatable Pastime
- Apple Buns by Karen’s Kitchen Stories
- A Reclaimed Æbleskiver Pan + Æbleskiver Bread Pudding by Culinary Cam
- Dried Apple & Bourbon Oven-Baked Sauerkraut by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Spiced Apple Oatmeal by Jolene’s Recipe Journal
