| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | November 19 | 1 | Servings | |
INGREDIENTS
| Two, 1-pound packages | ||
| or jars of | ||
| sauerkraut rinsed | ||
| and drained well | ||
| 2 | Granny Smith apples | |
| 3/4 | c | Dry white wine |
| 1 | c | Chicken broth |
| 3 | T | Firmly packed brown sugar |
| or to taste | ||
| 3/4 | t | Caraway seeds |
INSTRUCTIONS
In a large heavy saucepan combine the sauerkraut, the apples, peeled and chopped, the wine, the broth, the brown sugar, and the caraway seeds and simmer the mixture, covered, stirring occasionally, for 1 hour. The sauerkraut may be made 1 day in advance, kept covered and chilled, and reheated. Serves 8. Gourmet November 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 346
Calories From Fat: 15
Total Fat: 1.6g
Cholesterol: 0mg
Sodium: 755.1mg
Potassium: 408.2mg
Carbohydrates: 46.8g
Fiber: <1g
Sugar: 42.4g
Protein: 5.3g