Sauerkraut with Juniper Recipe

1. 1

   Drain sauerkraut (fresh bag type is preferable to canned), rinse under cold water, and squeeze out the liquid.

2. 2

   In a large skillet, heat bacon fat and brown red onion along with cloves and crushed juniper berries.

3. 3

   Add the sauerkraut, dark brown sugar, vodka, champagne vinegar, and bay leaves.

4. 4

   Bring to a boil, lower the heat to a simmer, and cook, stirring occasionally and adding a little water if necessary, until the sauerkraut is tender and most of the liquid has been absorbed, about 30 minutes.

5. 5

   Serve with sausage, pork chops, or duck confit, discarding the cloves before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.