2 (28-ounce) cans sauerkraut
2 cans water
2 cored apples
12 Tablespoons brown sugar, divided
1/2 pound bacon
1 medium chopped onion
Combine sauerkraut, water, apples and 6 Tablespoons of the brown sugar in large sauce pan.
Simmer slowly for two hours.
Meanwhile, brown bacon until crisp; add chopped onion toward the end and cook until softened.
Drain sauerkraut mixture so that only half the liquid is remaining.
Remove skins from apples but allow apples to remain; they will be soft and will mash right into the mixture.
Add bacon/onion mixture with their drippings and the remaining 6 Tablespoons of brown sugar to the sauerkraut.
Simmer for 30 minutes more.
Posted by GourmetGal
October 2, 2010