| 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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