10428 Sauerkraut with Juniper Wed Aug 16 09:44:00 -0700 2006 Tue Apr 22 11:59:49 -0700 2008 German Licensed http://www.chow.com/recipes/10428 Tue, 22 Apr 2008 18:59:49 GMT A hearty side with unusual spices A hearty side with unusual spices. Sauerkraut wouldn’t be sauerkraut without juniper. Juniper is an important spice in many European cuisines, especially in Alpine regions, where juniper grows abundantly. The aromatic, cleansing flavor of juniper works best to cut rich, gamey, or fatty foods: reindeer in Scandinavia, wild duck in Ireland, wild boar in Italy, and hare in France.

What to buy: Juniper berries are at their best when they are moist and soft to the touch. The cloudy bloom that appears on some berries is harmless. Look for whole juniper berries at specialty spice merchants and German or eastern European markets.

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  • Drain sauerkraut (fresh bag–type is preferable to canned), rinse under cold water, and squeeze out the liquid.
  • In a large skillet, heat bacon fat and brown red onion along with cloves and crushed juniper berries. Add the sauerkraut, dark brown sugar, vodka, champagne vinegar, and bay leaves.
  • Bring to a boil, lower the heat to a simmer, and cook, stirring occasionally and adding a little water if necessary, until the sauerkraut is tender and most of the liquid has been absorbed, about 30 minutes. Serve with sausage, pork chops, or duck confit, discarding the cloves before serving.
    • ]]>     http://www.chow.com Aliza Green 51 Side Dish 1 pound sauerkraut

    ]]>     409 2 tablespoons bacon fat

    ]]>     54 1 large red onion

    ]]>     281 3 cloves

    ]]>     243 1 tablespoon crushed juniper berries

    ]]>     298 2 tablespoons dark brown sugar

    ]]>     476 2 tablespoons vodka

    ]]>     2 tablespoons champagne vinegar

    ]]>     77 2 bay leaves

    ]]>     578 spice 1046 cold weather 1047 warming 752 euro 745 ethnic 783 fall 219 pork 323 bacon 82 alcohol 273 party 1023 aliza green 6328 myo 2403 diy 1619 omnivore