Warm Sauerkraut with Bacon and Apples (Krautsafat mit Speck und Äpfeln)

Step 1

Try to buy fresh sauerkraut sold at the delicatessen or in vacuum-sealed packages rather than canned or jarred cooked sauerkraut. Rinsing the sauerkraut before cooking dramatically improves the flavors of this dish. Juniper berries lend the sauerkraut a subtle piney flavor, but try to pick them out before serving, or at least avoid biting into one, as they’re not meant to be eaten.

Step 2

Melt 1 tablespoon of the butter in a 12-inch skillet over medium-high heat. Add the onion, juniper berries, bay leaves, and 1/4 teaspoon salt and cook, stirring frequently, until onion is softened, 3 to 5 minutes. Stir in sauerkraut, apple, bacon, brown sugar, and broth, increase the heat to medium-high, and bring to a simmer. Reduce to medium-low and continue to simmer until the liquid is almost evaporated, about 20 minutes. Remove the bacon and bay leaves, stir in the remaining tablespoon of butter, and season with salt and pepper to taste.