Sauerkraut with Gin and Caraway

2 pounds of jarred or canned sauerkraut
1 1/2 c. dry gin
1 tsp. caraway seeds
1/4 c. butter

Thoroughly drain the sauerkraut in a colander. Combine the sauerkraut, gin and caraway seeds in a large saucepan. Bring to a simmer over medium heat. Reduce the heat to medium-low and simmer, uncovered, until the gin is reduced about 30 minutes. Stir occasionally. Cut the butter into small cubes and add to the sauerkraut. Stir until the butter melts. Serve warm.

I promise you will never look at sauerkraut the same way again!
Serve with polish sausage and mashed potatoes, use in a Reuben or serve as a side dish.

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