Ingredients
3 tablespoons butter3 medium Honeycrisp apples, sliced3 tablespoons brown sugar1/2 cup apple cider or juice1/3 cup dried cranberries1/2 teaspoon caraway seeds1 package (32 ounces) refrigerated sauerkraut, well drained
Preparation
In a Dutch oven, heat butter over medium-high heat. Add apples; cook and stir until tender, 5-6 minutes. Stir in brown sugar until melted. Add vinegar, cranberries and caraway seeds. Bring to a boil; reduce heat. Simmer until liquid is evaporated, 3-4 minutes. Stir in sauerkraut; heat through. Serve with a slotted spoon.
