Sauerkraut with Gin and Caraway
Vicki Butts (lazyme)
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- 2 lb
- sauerkraut, drained
- 1 1/2 c
- london dry gin (such as gordon's, beefeater, tanqueray, or plymouth)
- 1 tsp
- caraway seeds
- 1/4 c
- unsalted butter (1/2 stick) chilled, diced
1Combine 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.
2Add butter and stir until melted. Serve warm.