Sauerkraut and Apples

Name: Sauerkraut and Apples
Ingredients: 2 pounds sauerkraut, preferably fresh; 2 pounds sauerkraut, preferably fresh; 2 tablespoons goose fat; 1 medium onion, coarsely chopped; 1 garlic clove minced; 1 cup apple cider; 1 cup chicken stock, homemade or low-sodium canned; 1 cup chicken stock, homemade or low-sodium canned; 1 cup chicken stock, homemade or low-sodium canned; 3 large tart apples (such as Granny Smith or Greening), peeled, cored and coarsely chopped; 3 large tart apples (such as Granny Smith or Greening), peeled, cored and coarsely chopped; 3 large tart apples (such as Granny Smith or Greening), peeled, cored and coarsely chopped; 6 juniper berries, crushed; 1 ounce gin (optional); Salt and freshly ground black pepper to taste; Salt and freshly ground black pepper to taste

Preparation info

Serves
6

Difficulty
Easy

Appears in

Apples (A Country Garden Cookbook)

By Christopher Idone

Published 1998

About

Serve with grilled pork chops, wursts and sausages, or to make a quick choucroute—bake with smoked pork chops or butts, lean bacon and wurst.

Ingredients

2 pounds sauerkraut, preferably fresh
2 tablespoons goose fat

Side dish
Gluten-free

Method

Preheat the oven to 350 degrees F.

Place a colander in a large bowl under cold running water. Add the sauerkraut and wash to remove the brine. Wring dry, pull apart and set aside.

In a large nonreactive skillet, melt the fat over medium heat. Add the onions and garlic a