Granny Dorr's Easy Fruited Sauerkraut, perfect with Pork or Chicken! - Our Sunday Cafe
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Granny Dorr's Easy Fruited Sauerkraut, perfect with Pork or Chicken!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I had a food memory the other day, about a sauerkraut dish my children's great grandmother used to make. It is made with simple (and readily available!) ingredients, and quite versatile. You may elect to simmer it on the stovetop, or make a quicker version in your pressure cooker (I used my stovetop model), or even baked in the oven with meat if you desired. I will say right now, most sauerkraut dishes do not win beauty contests in the food world, but like many foods of dubious beauty, it is delicious!

Granted I took a bit of liberty with this dish because Granny never made it any other way, always oven-baked with country spareribs. And I must say, I looked forward to enjoying it as often as it was made! We don't serve a lot of country style spare ribs in our house, not sure why, but I did want some of that Easy Fruited Sauerkraut...

Time was a bit tight yesterday, what with working schedules for some and volunteer gigs for others. On my way out of the house, I threw a small pork roast into the slow cooker. My usual presentation of pork roast is simply seasoned with garlic, salt, and pepper. When I have the time, I do like to brown it in a bit of butter or olive oil, for added flavor in the gravy that is made from the juices that collect. But yesterday was not one of those days, into the slow cooker and seasoned only, put on the lid, turn the cooker on, and leave for the outside world and the responsibilities that are waiting.


Easy Fruited Sauerkraut, delicious with Pork or Chicken. Sweet and sour dishes are quite popular in Germany

When I returned in the mid-afternoon, I let the roast sit undisturbed in the cooker, and simply turned it off. I have found using the warm button often dries out a roast, and that is indeed a shame. It is better to warm it briefly (if needed) than to dry it out. The roast, by the way, was perfectly warm when we went to carve it for our dinner. The pan juices while pale, were rich with flavor. But right now, I needed that sauerkraut dish to be cooking...

I am learning to use my stovetop pressure cooker more and more, especially for dishes such as this one. This sauerkraut can cook happily on its own 30 minutes, while you get other kitchen chores done, like peeling potatoes for mashed potatoes to go along with the gravy that will be made. Once the cooking time was done, next I let it sit for a natural pressure release, then quickly boiled off the extra juices so that the fruit flavor was full and the sauerkraut would be dished up without excess liquid. 


Easy Fruited Sauerkraut, delicious with Pork or Chicken. Sweet and sour dishes are quite popular in Germany
Easy Fruited Sauerkraut, delicious with Pork or Chicken. 

Granny Dorr's Easy Fruited Sauerkraut
by the seat of my pants!
stovetop pressure cooker 

1-quart of sauerkraut, I used the remainder of our last batch of homemade kraut
2 small or 1 huge apple, chopped
1 1/2 c orange juice
1 t onion powder or 1/2 c chopped fresh

Using a colander, drain the sauerkraut well, rinse under running water, using your hands to turn the kraut over multiple times, while the running water washes away excess salt. Or you may drain the sauerkraut in a colander, then place the colander into a larger bowl and fill the bowl with fresh cold water, use your hands to mix the kraut with the water to dislodge the salt, drain well, before using. 

Place all ingredients into the pressure cooker, bring to a boil, attach lid and pressure gage, turn the heat down to that spot needed for a "giggle" out of your gauge. Let cook 30 minutes. Let rest 20-30 minutes while you get other chores completed. Remove lid, place pot over a medium-high burner and simmer/boil off the excess juices. Use a slotted spoon for serving. 

Enjoy!


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6 comments

  1. My mother-in-law always added apples to her sauerkraut too. I haven't made it in years. Maybe something to revive this winter??

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    Replies
    1. Kraut is definitely a fall or winter dish, filling, but very delicious. Thanks for stopping by, I appreciate it.

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  2. My grandma used to make sauerkraut, and it was delicious. This recipe sounds wonderful.

    ReplyDelete
    Replies
    1. I first ate this kraut dish 45 years ago, and I always remembered it! Thanks for stopping by, I appreciate it.

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  3. My mother never cooked sauerkraut and I didn't ever try it until I was in my 20s and had my first Reuben sandwich! This recipe sounds good and I'm going to keep it in mind. Thanks!

    ReplyDelete
    Replies
    1. It is much different than kraut on a Reuben, but I think you will enjoy it! Thanks for dropping by, I appreciate it.

      Delete

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