Oven-Baked Sauerkraut

Rinse the sauerkraut thoroughly to reduce its saltiness.

Drain the sauerkraut well so it doesn't become too watery while cooking.

Try adding a cinnamon stick to the baking dish for a warm, sweet flavor.

For a spicier kick, add a pinch of cayenne pepper or caraway seeds.

Check the liquid level frequently to prevent the sauerkraut from drying out.

Baking at a lower temperature for a longer time can develop deeper flavors.

For a richer taste, mix in a tablespoon of butter before baking.

Try adding some white wine or beer in place of some of the apple juice.

For a more savory option, replace the apple juice with vegetable broth.

What can I use instead of dark brown sugar?

Light brown sugar or honey can be used as substitutes.

What kind of apple should I use?

Any sweet apple like Fuji, Gala, or Honeycrisp works well.

Is there a substitute for apple juice?

Apple cider or white grape juice can be used as alternatives.

How long should I bake the sauerkraut?

Bake it for the duration of cooking your turkey or ham, checking occasionally.

Can I make this dish ahead of time?

Yes, it can be prepared a day in advance and reheated before serving.

How should I store leftovers?

Store in an airtight container in the refrigerator for up to 3-4 days.

Can I freeze this dish?

Yes, it can be frozen for up to 2 months. Thaw in the refrigerator before reheating.

What are some serving suggestions?

Serve with sausages, pork, turkey, ham, or as a side dish with other meats.