Sauerkraut and Apples

• 12 ounces beer
• 6 tablespoons unsalted butter (3/4 stick) or 6 tablespoons olive oil
• 4 slices bacon, uncooked and cut into 1/2 -inch-wide pieces
• 1 small onion, cut into thin slices (3/4 cup)
• 3 medium about 1 1/2 pounds tart apples, such as Granny Smith peeled, cored and cut into thin slices
• 32 ounces sauerkraut, rinsed and drained (homemade or store-bought)
• 1 teaspoon caraway seed
• salt & freshly ground black pepper

1. Pour the beer into a liquid measuring cup and allow it to get flat.
2. Meanwhile, heat butter or oil (or a combination) in a large saucepan over medium heat.
3. Add bacon and cook until fat is rendered; stir in onion and apples and continue cooking until onion and apple have softened, about 3 to 4 minutes.
4. Add sauerkraut, using tongs to combine.
5. Add beer and sprinkle with caraway seeds; season with salt and pepper.
6. Once mixture begins to boil, cover and reduce heat; cook 45 minutes, stirring occasionally with tongs, until apples are quite soft.
7. Serve warm.

beer, unsalted butter, bacon, onion, tart apples, sauerkraut, caraway seed, salt

Taken from www.food.com/recipe/sauerkraut-and-apples-406501 (may not work)