Candied Sauerkraut
Candied sauerkraut offers a unique blend of tangy, sweet, and savory flavors, perfect for those seeking a comforting and flavorful side dish with a twist.
Ingredients
Instructions
- Spread the drained and rinsed sauerkraut in a 9 x 13-inch baking dish.
- Sprinkle with chopped onion, celery seed, garlic powder, sugar, and bacon.
- Pour tomato juice or stewed tomatoes over the mixture, adding more if necessary.
- Bake for 3 hours at 325°F. If the dish becomes too dry, add more tomatoes.
- Ensure the dish remains moist but not runny when served. Do not cover while baking.
Tips & Substitutions
For a sweeter flavor, consider adding a touch more sugar or incorporating diced apples. If you're short on time, you can substitute canned sauerkraut for fresh, but adjust the salt level accordingly. Adding a dash of smoked paprika can enhance the dish's depth. If you prefer a bit of heat, sprinkle in some red pepper flakes.
Serving Suggestions
This candied sauerkraut pairs beautifully with Pork recipes, especially grilled or roasted meats. Serve it alongside a hearty side like Kugelis-Lithuanian Potato Pudding for a comforting meal. It also makes a great accompaniment to sandwiches or as a unique topping for hot dogs.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, place the sauerkraut in a saucepan over low heat, stirring occasionally until warmed through. You can also microwave it in a covered dish, stirring halfway through to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Candied Sauerkraut contains roughly 624 calories, with 6g protein, 131g carbohydrates, and 10g fat. It is a good source of protein (12% of the Daily Value). Note that it is relatively high in sodium, at 464mg per serving (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh sauerkraut instead of canned?
Yes, you can use fresh sauerkraut for this recipe. Just make sure to drain and rinse it well to remove excess saltiness. Fresh sauerkraut will give a slightly different texture and flavor, but it will still work beautifully in this dish.
How can I adjust the sweetness of this dish?
If you find the dish too sweet, you can reduce the sugar by half or add more tomato juice to balance the flavors. Alternatively, adding a bit of vinegar can help cut through the sweetness and enhance the overall taste.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the entire dish up to the baking step, cover it, and refrigerate it for up to 24 hours. When ready to serve, bake it straight from the fridge, adding an extra 15-30 minutes to the cooking time to ensure it heats through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).