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I forgot to rinse the sauerkraut, so this was good but DH said it tasted like straight-out-of-the-can kraut. My fault though. I will make again and review it properly!

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lolablitz September 08, 2010

This is a fabulous recipe, I've made it several times and varied it a bit. Used a little gin with the juniper berries because they were old. Used ` 1/2 cup Calvados when I had no cider mixed with a little dry vermouth and more both. Each time it is wonderful and served with German sausages I have brought in from NYC. Brava!

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sgould9 January 03, 2010

This was a delicious recipe! LOVED the apples and it was the best way I've ever had sauerkraut! Thank you for this delightful mix. ZWT4

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sassafrasnanc June 15, 2008

We all enjoyed this recipe! I loved the combination of flavors. I served this with Sausage in Polish Sauce - Kielbasa W Polskim Sosie and it was a perfect match. I halved the recipe and it was perfect for two people and there was not one drop left. Thanks Sue L! Zaar World Tour 4. Whine and Cheese!

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NcMysteryShopper June 15, 2008

Just so yummy! This was so great, honestly Dennis could of just stuck a fork into the baking dish and just eaten right then and there, if I hadn't grabbed it to take a photo of it. I used the whole recipe and served with some corned beef, and followed this exactly, even down to the Juniper berries. I halved this, however I should of made the whole bag. Oh boy, will be making this every time we need sauerkraut. The cider and the broth really brought all the flavors together and the little juinpers were perfect! Thanks, Sue! Made for *ZWT4* May 2008.

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Andi of Longmeadow Farm May 29, 2008

This would be a great recipe to introduce someone to sauerkrurt! It is wonderful. I make sauerkrurt alot, my Husband loves it too, but never like this... Not sure what the secert is but the taste is very balanced and doesn't have an overpowering sauerkrurt taste. I've always used caraway seeds in my kraut, but the juniper berries caught my eye. Maybe that's your secert??? I did have to bake it a little longer to get it bubbling, and just a little bit browned on the edges, but every oven varies. I will make it again.

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cnansel December 02, 2003
Sauerkraut and Apples