Sauerkraut with Juniper Recipe

• 1 pound sauerkraut
• 2 tablespoons bacon fat
• 1 large red onion
• 3 cloves
• 1 tablespoon crushed juniper berries
• 2 tablespoons dark brown sugar
• 2 tablespoons vodka
• 2 tablespoons champagne vinegar
• 2 bay leaves

1. Drain sauerkraut (fresh bag type is preferable to canned), rinse under cold water, and squeeze out the liquid.
2. In a large skillet, heat bacon fat and brown red onion along with cloves and crushed juniper berries.
3. Add the sauerkraut, dark brown sugar, vodka, champagne vinegar, and bay leaves.
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. Serve with sausage, pork chops, or duck confit, discarding the cloves before serving.

sauerkraut, bacon fat, red onion, cloves, juniper berries, brown sugar, vodka, champagne vinegar, bay leaves

Taken from www.chowhound.com/recipes/sauerkraut-with-juniper-10428 (may not work)