- 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
- 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.
- Stir in the remaining broth; cover and cook 3-4 minutes longer or until heated through, stirring occasionally.