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Sauerkraut With Bacon and Apples
Sweet, savory, and smokey sauerkraut, with onions, apples, and bacon.
Ingredients
- ¼ poundsliced apple-wood smoked bacon
- 2tart apples, such as granny smith, peeled, cored, and grated
- 1yellow onion, finely chopped
- 2 clovesgarlic, minced
- 1 teaspooncaraway seeds, ground
- 3 cupsunfiltered apple juice
- ¼ cupwhite wine vinegar
- 2 poundsrefrigerated (in a jar, not can), prepared sauerkraut, drained (about 1 24-fluid-ounce jar, drained)
Directions
- 1
Cook and chop the bacon: Lay the slices of bacon down at the bottom of a large, thick-bottomed pot and heat on medium heat. Cook until the bacon has browned and most of the bacon fat has been rendered, 5 to 10 minutes. Remove the bacon from the pot and set on paper towels to drain. Remove all but 1 Tbsp of the fat in the pot. (Do not pour down the sink, bacon fat will clog your drain!) Chop the bacon and set aside.
- 2
Cook onions, apples, then add garlic, caraway: Add the chopped onions and apples to the pot and cook until the onions are translucent, about 6-7 minutes. Add the garlic and caraway and cook for a minute more.
- 3
Add apple juice and vinegar, then boil: Add the apple juice and the white vinegar to the pot. Increase the heat to high. Bring to a boil and boil vigorously until the liquid is reduced to a syrup, about 5 minutes.
- 4
Add the sauerkraut and bacon: to the pot and stir to coat with the sauce. Reduce the heat to low and cook until the sauerkraut has been heated through and is tender, about 10 minutes. Season to taste with salt and pepper.