| 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 | tb | Firmly packed brown sugar; or to taste |
| 3/4 | ts | 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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