Riesling-Braised Sauerkraut and Apples |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Weinkraut Mit Äpfeln Ingredients:
4 cups drained sauerkraut from 2 pound packages sauerkraut (not canned) |
1 granny smith apple |
1 mcintosh apple |
3 tablespoons unsalted butter |
1 cup finely chopped shallot (3 large) |
1 cup finely chopped onion (1 medium) |
1 (1/2-ounce) piece slab bacon, rind discarded |
1 cup dry riesling |
1 cup chicken broth |
2 teaspoons minced fresh thyme |
5 juniper berries |
1/2 turkish or 1/4 california bay leaf |
2 cups heavy cream (optional) |
3 tablespoons apple schnapps (optional) |
3/4 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Cover sauerkraut with cold water by 1 inch in a large bowl and soak 5 minutes, then drain in a colander. Repeat soaking and draining once more, pressing on sauerkraut.
2. Preheat oven to 325°F.
3. Peel and core apples and cut into 1/4-inch-thick slices.
4. Cook shallot and onion in butter in a 4- to 5-quart pot over moderate heat, stirring, until softened, 8 to 10 minutes. Add apples, bacon, wine, broth, thyme, juniper berries, and bay leaf and bring to a simmer, then stir in sauerkraut. Cover pot with foil, then lid, and braise in middle of oven until tender, 1 to 1 1/2 hours. Discard bay leaf.
5. Meanwhile, simmer cream and schnapps in a 2-quart saucepan until reduced to about 1 cup, about 40 minutes.
6. Add cream mixture, salt, and pepper to sauerkraut and stir well.
7. * Available at many supermarkets and Penzeys Spices (800-741-7787).
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