Sauerkraut with Gin and Caraway

Sauerkraut With Gin And Caraway

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Vicki Butts (lazyme)


After Thanksgiving, serve the sauerkraut with kielbasa and mashed potatoes-or try it in a Reuben sandwich or as a hot-dog topper.


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10 Min
30 Min
Stove Top


  • 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

How to Make Sauerkraut with Gin and Caraway


  1. 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.
  2. Add butter and stir until melted. Serve warm.

Printable Recipe Card

About Sauerkraut with Gin and Caraway

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: German
Other Tag: Quick & Easy

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