Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Old-Fashioned German Sauerkraut With Molasses And Apples
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- #102570
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
3 pounds sauerkraut, drained
1/2 pound sliced bacon, cut into 1/4-inch strips
1 cup molasses or dark brown sugar
3 apples, peeled and quartered
1/4 cup wine
1 teaspoon caraway seeds
directions
Fry bacon crisp; save fat. Drain bacon on paper towels and set aside.
Put remaining ingredients into a pressure cooker and cook for 15 minutes; cool immediately.
Add one-half the bacon to the other ingredients and brown in a large skillet in the reserved fat.
Sprinkle the remaining bacon on top and serve.
Alternative Method: Instead of using a pressure cooker, put one-half the bacon and all other ingredients into a large casserole dish and bake at 325 degrees F for 2 1/2 to 3 hours; baste with wine.
Sprinkle the remaining bacon on top and serve. This will keep for up to 2 weeks refrigerated.
added by
cgiesler
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
Only landed here because searched for some confirmation that I didn't mess-up the Pork Loin & Sauerkraut began roasting for Saturday. I sweated onions and sated carrots to place with 'Kraut in bottom Dutch Oven with seasoned Pork Loin on top... Know my friend usually adds can 7up to hers; which cooks at least 24Hrs (she likes it browned)-- so I made glaze for Pork with Lemon Rum, Molasses, garlic, Pick-a-Peppa sauce, Hungarian Hot Paprika and little cane sugar-- my concern is the molasses. Seems it may turn out okay, based on other recipes which also use it.