Grandma’s Sauerkraut

Grandma’s Sauerkraut is a great combination of sweet and sour.
confessions of a cooking diva

My paternal grandmother used to make this sauerkraut for the family especially during the holidays. My grandpa and father love it and so does my husband. Since my grandmother’s passing my aunt(her daughter) has been making it for Thanksgiving each year. My dad and his other sister fight over who gets the leftovers. Luckily, my aunt makes enough for them both to take some home.

This year we didn’t go over to my aunt’s for Thanksgiving so I thought I would make this sauerkraut and surprise my dad and my husband with it. I don’t know about you, but I find it intimidating to make someone else’s beloved recipe. Will I make it right? Will I do it justice? Luckily, they all loved it including my mom. I’ve never seen my mom eat sauerkraut before, but she had like 2 helpings of it at dinner. I must have done something right.

Grandma’s Sauerkraut isn’t about making sauerkraut from scratch it’s about taking already prepared sauerkraut and elevating it. It’s a great combination of sweet and sour. Adding apples, onions and apple juice to this dish just makes it so tasty and gives a nice bit of texture to it.

Did you know that eating sauerkraut with pork on New Year’s Day brings good luck? This would be a great dish to have on New Year’s Day. I know we will.

To Make:

  1. Drain the jar of sauerkraut. Take the sauerkraut and place into a cheesecloth or paper towels and ring it out until no more liquid comes out. Make it as dry as you can.
  2. Saute the chopped onions and apples in 1/2 stick of butter until soft  in a sauce pan or deep-sided skillet.
  3. Add the sauerkraut and apple juice to the sauce pan. Heat slowly to a gentle boil and then simmer for 15-20 minutes.
  4. Allow to cool and then place in the refrigerator until serving. This is best made the day before serving.

Enjoy!

~J

Grandma's Sauerkraut
 
Ingredients
  • 1 large jar of sauerkraut
  • 1 yellow onion, chopped
  • 1 green apple, peeled and diced
  • 1½ cups apple juice
Instructions
  1. Drain the jar of sauerkraut. Take the sauerkraut and place onto cheesecloth or paper towels and ring it out until no more liquid comes out. Make it as dry as you can.
  2. Saute the chopped onions and apples in ½ stick of butter until soft in a sauce pan or deep-sided skillet.
  3. Add the sauerkraut and apple juice to the pan. Heat slowly to a gentle boil and then simmer for 15-20 minutes.
  4. Allow to cool and then place in the refrigerator until serving. This is best made the day before serving.

 

 

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