This sweet and sour one-dish recipe is one that will help you navigate mealtime on almost any busy weeknight. Not only is it the perfect side dish for any type of pork or sausage, but it also pairs extremely well with mashed potatoes. And, thanks to an apple, a few dried sweetened cranberries, and a touch of brown sugar, this oven-roasted sauerkraut has just the right amount of sweetness to help balance out its naturally sour flavor.
This sauerkraut is just a little bit sweet and a wee bit sour. Kind of like my New Year’s resolution. This year, I’m trying something a little bit different. I’m not attempting to lose fifty pounds, force myself to finally find a desire to eat sushi without wanting to vomit in my own mouth, or even attempt to have the patience to wait for B.O.B. Bob to change his outfit five times before going out to any event. Nope, this year I’m going to make a concerted effort to show acceptance and acknowledgment to those around me. And, shocker upon shocker, I’ll occasionally try to do this when even I don’t feel the need for it. Look at me playing all nicey-nice.
So, what exactly does all of this mean? Well, naturally I’m a very sarcastic person. Surprise, surprise. I don’t always mean to have a negative response, however, I can see where it would come across that way to others. I also am not the best at showing a positive response right away and acknowledging others’ viewpoints, opinions, or life events, especially when it comes to social media. I tend to scroll past things and comment in my head, yet never comment in real life. And even I’ll admit, that sometimes it is probably for the best because my comment and/or comments do quite often have a sarcastic or negative not-so-friendly note to them.
Well, this year, I plan to change that. I plan to comment on all of the things. And, if I can comment positively over and over again, then that is someone or something that is worth keeping in my life. Now, on the other hand, if I find myself struggling, again and again, to come up with any positive comment, well then, it’s time to shut that shit down. Sometimes you just gotta know when to say when. Going in, I know that there are a few people or things that will not make the cut, however, there are others that I’m sincerely hopeful for.
Perhaps looking at things from a different angle will really help me to see if certain things in my life are worth the effort. Am I putting too much thought into people or things that really don’t have any major impact on my life? Am I allowing people or things that mean nothing to me to take over my world? Am I not leaving room for the things or people in life that really matter? Well, I guess I’ll find out. Hey, you never know. What have I got to lose? A few Facebook or Instagram “Friends” or “Groups” most likely but hopefully none that will really make a difference in the long run. Life’s a balance between sweet and sour. Here’s to finding the sweet in 2023.
Ingredients:
- 1 (32-oz.) Bag Sauerkraut, Rinsed & Drained
- 1 Large Apple, Peeled & Diced
- 1/4 Cup Dried Sweetened Cranberries
- 1 Cup Lager Beer
- 1/4 Cup Light Brown Sugar, Packed
- 1 Tablespoon Whole Grain Dijon Mustard
- 2 to 3 Tablespoons of Butter
Directions:
- Preheat oven to 425 degrees.
- Stir the rinsed and drained sauerkraut, diced apple, dried cranberries, beer, brown sugar, and mustard 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 45 minutes.
Suggestions:
- Make sure to rinse the sauerkraut to help diminish its saltiness.
- I used a Fuji apple in this recipe. Fuji apples are firm and don’t turn into complete mush when baked. They are also sweeter than Granny Smith apples, which makes them perfect for this recipe.
- I always use lager when making sauerkraut and Samuel Adams is usually my go-to brand. Their Oktoberfest, Winter Lager, and Boston Lager always taste great.
- What do I mean by Whole Grain Mustard? I use Maille Whole Grain Mustard, which has a unique blend of crushed and crunchy mustard seeds. This particular mustard adds a lot of texture to this recipe.
- You can use any type of butter in this recipe; salted or unsalted. I actually used salted Irish Butter. It added a lovely richness to the sauerkraut.
- I used 1/4 cup of sugar for this recipe. You can add an extra 1/4 cup if you prefer your sauerkraut sweeter.
Improvements:
- Serve this sauerkraut on kielbasa or brats.
- If you’re a huge fan of sauerkraut, make sure to try this Apple & Red Cabbage Slow-Cooker Sauerkraut, this Autumn Crockpot Apple Sauerkraut, this Oven-Roasted Sauerkraut with Beer, or this Sweet Cranberry Slow Cooker 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 Sauerkraut, Rinsed & Drained
- 1 Large Apple, Peeled & Diced
- 1/4 Cup Dried Sweetened Cranberries
- 1 Cup Lager Beer
- 1/4 Cup Light Brown Sugar, Packed
- 1 Tablespoon Whole Grain Dijon Mustard
- 2 to 3 Tablespoons of Butter
Directions:
- Preheat oven to 425 degrees.
- Stir the rinsed and drained sauerkraut, diced apple, dried cranberries, beer, brown sugar, and mustard 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 45 minutes.
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Oven Roasted Sauerkraut with Beer
Apple & Red Cabbage Slow-Cooker Sauerkraut
Crock-Pot Candied Bacon Sauerkraut
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.
