Sauerkraut with Gin and CarawayHans Gissenger
After Thanksgiving, serve the sauerkraut with kielbasa and mashed potatoes—or try it in a Reuben sandwich or as a hot-dog topper.
Recipe information
Total Time
40 minutes
Yield
Makes 6 to 8 servings
Ingredients
1 2-pound jar sauerkraut, drained
1 1/2 cups London dry gin (such as Gordon's, Beefeater, Tanqueray, or Plymouth)
1 teaspoon caraway seeds
1/4 cup (1/2 stick) chilled unsalted butter, diced
Preparation
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.
