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Thanksgiving Sauerkraut Recipe

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This recipe for Thanksgiving Sauerkraut is from Rosemary's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 (14 1/2-ounce) cans sauerkraut, drained
2 C water
1/2 C packed dark brown sugar
1/3 C cider vinegar
2 T caraway seeds
2 T butter
3 medium onions, finely chopped
Directions:
Directions:
Combine the sauerkraut in a large saucepan with the sugar, vinegar, caraway seeds,
and water. Bring to a boil over heat, stirring often. Reduce the heat to low and cover.
Simmer, stirring occasionally, until the sauerkraut has absorbed some of the liquid and
is very dark, about 1 to 1 1/2 hours.
Melt the butter in a small skillet over medium heat. Add the onions and cook, stirring until
softened, about 5 minutes.
Remove the cover from the sauerkraut and increase the heat to high. Bring to a boil and cook
until most of the liquid has evaporated. Remove from the heat and add the onions.
Return the cover then set aside until ready to serve.

 

 

 

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