Monday, August 10, 2009
Sauerkraut with Pineapple
A flavorful, slightly exotic variety of sauerkraut: infused with pineapple and apple. I usually make a big batch, and it works well as side to pork roast, ribs, on a hot dog, or just as a snack.
1/2 pound of sauerkraut (I like Hengstenberg or Morse Sauerkraut)
1/2 tart apple, finely diced
8 oz fresh or canned pineapple (sugarfree, if canned), cut into chunks
1 inch fresh ginger, peeled and grated
1/4 cup white wine
a few juniper berries
1 bay leaf
salt, pepper (easy on the salt, since sauerkraut is salty)
1/4 cup of pineapple juice (optional)
1 TB brown sugar or 1/2 TB brown splenda
This works best baked in the oven (using a heavy dutch oven with a lid, a tagine, or a clay baker, anyhow it need to be closed with a lid so that it can steam to cook). Mix all ingredients, and place into a tightly covered baking dish. Bake in oven for 35-45 min at 400F.