Thursday, June 24, 2010
Kat liked this! A 6-year-old's approval is all the endorsement a sauerkraut recipe needs, I think. It's sweet and tangy, not overly sour and salty the way kraut straight out of the can usually tastes. This is a good relish for hot dogs or bratwursts, but it also makes a nice side dish or condiment for just about any meal.
The recipe came from the Pillsbury booklet #148 called Cool Salads & Sizzling BBQ.
Onion Sauerkraut Relish
1/4 cup oil (I used peanut)
1/2 cup sugar
2 cups coarsely chopped onions
1 can (16 ounce) sauerkraut, well drained (I also rinsed mine)
1/4 teaspoon salt
1/2 cup cider vinegar
1/2 teaspoon caraway seeds
Heat oil in large skillet or saucepan over medium heat. Add sugar; cook, stirring constantly, until mixture turns a light caramel color, about 10 minutes.
Add onions, sauerkraut and salt. (The sugar mixture may harden at this stage or the previous stage, but will melt back into the relish as it cooks.) Cook over medium heat for 15 minutes, stirring frequently.
Add vinegar and caraway seed. Simmer for 30 minutes. Use immediately or cover and refrigerate for up to 3 weeks.
Makes about 2 cups of relish.
Posted by Annie Jones at 6:49 AM