Sauerkraut with Gin and Caraway

Ingredients for Sauerkraut with Gin and Caraway

• 450g jar sauerkraut, drained

• 350ml London dry gin (such as Gordon's, Beefeater, Tanqueray, or Plymouth)

• 1 teaspoon caraway seeds

• 60g (1/2 stick) chilled unsalted butter, diced

Combine sauerkraut, gin, and caraway seeds in heavy large saucepan. Bring to simmer over medium heat. Reduce heat to medium-low and simmer gently, uncovered, until gin is reduced by slightly more than half, stirring occasionally (sauerkraut will still be crunchy and gin and caraway flavours will be absorbed), about 30 minutes. Add butter and stir until melted. Serve warm.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.