Sweet and sour, German-style. This recipe for Sauerkraut with Pineapple will bring a bit of sunshine to a gray, winter day. Often served with a ham steak called "Kasseler" you can serve sauerkraut with pineapple anytime you want to cook sauerkraut.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
- 1 large can of sauerkraut (28 oz.)
- 1 T. lard or oil
- 1 heaping tablespoon sugar
- 1 c. apple or pineapple juice
- 5 juniper berries
- 2 slices of pineapple, fresh or canned
- 1 T. cornstarch
Empty the can or jar of sauerkraut into a sieve, taste it and wash off some of the salt brine if necessary. Different manufacturers have different salt levels. Pick the sauerkraut apart a bit with a fork.
Heat the lard or oil, add the sugar and let it caramelize to a light brown.
Add the drained sauerkraut, the apple or pineapple juice and the juniper berries and heat to simmer.
Cut the pineapple into small dice (or use diced pineapple).
After the sauerkraut has cooked for about 15 minutes, add the pineapple pieces. Simmer for another 15 minutes.
Thicken with the cornstarch by mixing a little juice with the cornstarch in a separate bowl then adding it to the sauerkraut and stirring. Bring it to a boil to thicken, then serve.
If you are using canned pineapple, by all means use the pineapple juice from the can instead of apple juice.
Usually served with "Kasseler" and potatoes.