Sauerkraut with Gin and Caraway |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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After Thanksgiving, serve the sauerkraut with kielbasa and mashed potatoes—or try it in a Reuben sandwich or as a hot-dog topper. Ingredients:
1 2-pound jar sauerkraut, drained |
1 1/2 cups london dry gin (such as gordonÂ’s, beefeater, tanqueray, or plymouth) |
1 teaspoon caraway seeds |
1/4 cup (1/2 stick) chilled unsalted butter, diced |
Directions:
1. Combine sauerkraut, gin, and caraway seeds in heavy large saucepan. Bring to simmer over medium heat. Reduce heat to medium-low and simmer gently, uncovered, until gin is reduced by slightly more than half, stirring occasionally (sauerkraut will still be crunchy and gin and caraway flavors will be absorbed), about 30 minutes. Add butter and stir until melted. Serve warm.
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