1 can (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.