Sauerkraut and Apples

• 6 tablespoons butter
• 4 slices bacon, cut into 1/2-inch pieces
• 1 small onion, thinly sliced
• 3 tart apples, such as Stayman, Pippin, Granny Smith or Jonagold, peeled, cored, and thinly sliced
• 2 pounds sauerkraut, drained and rinsed
• 1 bottle (12 ounces) beer (you may substitute apple cider)
• Black pepper, to taste
• 1/2 teaspoon caraway seeds

1. Melt butter in a large heavy pot over medium-high heat.
2. Add bacon and cook, stirring often, until fat has started to render, about 5 minutes.
3. Toss onion and apples in the fat and cook, stirring occasionally, until onions begin to soften, about 3 minutes.
4. Stir in sauerkraut.
5. Add beer and season with pepper and caraway seeds.
6. Bring mixture to a boil, then cover the pot.
7. Reduce heat so mixture is just simmering and cook for 45 minutes.
8. Or transfer the covered pot to a 350-degree oven and bake for 1 hour.
9. Stir and serve hot.

butter, bacon, onion, apples, sauerkraut, apple cider, black pepper, caraway seeds

Taken from cooking.nytimes.com/recipes/1016892 (may not work)