Recipe Of The Month - Sauerkraut

Classic Sauerkraut

* 2 X 32 oz. jars plain sauerkraut
* 1/4 C. brown sugar
* 1 med. onion, chopped
* 1 large red potato w/ skin, grated
* 1 bottle Fenn Valley LAKESHORE DEMI-SEC
* 12 Juniper berries, crushed well
* 1 tsp. caraway seeds
* 1 tsp. salt (or to taste)
* ½ tsp. fresh ground pepper


Place all ingredients in a large non-metallic baking bowl and mix thoroughly. Bake for at least 8 hours at 225 degrees, adding water as needed.
Stir every two hours.
A bratwurst or piece of pork tenderloin can be added the last hour of cooking for added flavor. If adding meat, raise oven temperature to 350 degrees while cooking the meat.
Don’t even think of serving this with less than 8 hours of oven time. The secret is the slow baking!




Quick Sauerkraut

* 1 med. sweet onion, chopped into 1 inch pieces
* 1 tsp olive or vegetable oil
* 32 oz. jar plain sauerkraut, drained
* 1 Tbsp brown sugar
* 1 large red potato w/skin chopped into 1 inch pieces
* 1 cup Fenn Valley LAKESHORE DEMI-SEC (more if additional liquid required)
* 1 tsp. caraway seeds
* 2 apples, peeled, cored, and cut into 3/4 inch pieces


Sauté the onions until lightly caramelized. Add everything but the apples, stir, and bring to a boil. Simmer for 1 hour, or until the potatoes are soft but not mushy. Add the apples, stir in, and cook for another 15 minutes. 2-4 servings.