|Bacon/Salt pork||1 Pound|
|Onion||1 , finely chopped|
|Rendered goose fat/Lard||2 Tablespoon|
|Sauerkraut||1 Pound, rinsed and drained|
|Dry white wine||1 Cup (16 tbs) (Alsatian)|
|Apple||1 , diced|
|Juniper berries||10 , tied in cheesecloth|
|Stock||1 Cup (16 tbs)|
|Kirsch||1⁄4 Cup (4 tbs)|
In an earthenware or tin-lined copper pot, cook the onion in the goose fat or lard until it is golden.
Add the sauerkraut.
Cook for five minutes, stirring with a fork, and add the wine, apple and juniper berries.
Pour in enough stock almost to cover the sauerkraut.
Cover and simmer for two to three hours.
An hour before serving, add the bacon or salt pork and, half an hour later, add the kirsch.