Ingredients:
- 500g / generous 2 lb fresh sauerkraut
- 100ml / 1/3 cup plus 1 tbsp apple juice
- 5 peppercorns
- 2 juniper barries
- 1 bay leaf
- 1 onion
- 100g / 6 tbsp melted butter
- 1 tbsp sugar
- 50ml / 1/4 cup white wine
- 100g / heaping 1/3 cup applesauce
- 200ml / generous 3/4 cup broth (meat or vegetable)
- 100g / approx. 6 tbsp butter
- Salt
- Cayenne pepper
- Mace
Let’s create something tasty:
- Wash the sauerkraut, put in a colander, and allow to drain. In a pot, heat the apple juice with the peppercorns, juniper barries, and bay leaf. Simmer at low heat for 6-8 minutes. Remove from heat, and set aside. Peel and dice the onion finely. Melt the butter in a pot, add the sugar and onion, and sautè for 3-4 minutes. Add the white wine, sauerkraut, and applesauce, blend well, and cook for another 10 minutes.
- Strain the apple juice into the sauerkraut, add the broth, blend well, and simmer at low heat for 2-3 hours, stirring occasionally. Slice the butter into small pieces, and stir in carefully until it has melted. Season heavily with salt, cayenne pepper, and mace, and serve.
Out tips:
- The original recipe calls for goose fat in lieu of butter
