Riesling-Braised Sauerkraut and Apples

  1. Cover sauerkraut with cold water by 1 inch in a large bowl and soak 5 minutes, then drain in a colander.
  2. Repeat soaking and draining once more, pressing on sauerkraut.
  3. Preheat oven to 325F.
  4. Peel and core apples and cut into 1/4-inch-thick slices.
  5. Cook shallot and onion in butter in a 4- to 5-quart pot over moderate heat, stirring, until softened, 8 to 10 minutes.
  6. Add apples, bacon, wine, broth, thyme, juniper berries, and bay leaf and bring to a simmer, then stir in sauerkraut.
  7. Cover pot with foil, then lid, and braise in middle of oven until tender, 1 to 1 1/2 hours.
  8. Discard bay leaf.
  9. Meanwhile, simmer cream and schnapps in a 2-quart saucepan until reduced to about 1 cup, about 40 minutes.
  10. Add cream mixture, salt, and pepper to sauerkraut and stir well.
  11. Available at many supermarkets and Penzeys Spices (800-741-7787).

sauerkraut, apple, apple, unsalted butter, shallot, onion, bacon, chicken broth, thyme, turkish, heavy cream, apple schnapps, salt, black pepper

Taken from www.epicurious.com/recipes/food/views/riesling-braised-sauerkraut-and-apples-107225 (may not work)

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