Sauerkraut and Apples INGREDIENTS 6 tablespoons butter 4 slices bacon, cut into 1/2-inch pieces 1 small onion, thinly sliced 3 tart apples, such as Stayman, Pippin, Granny Smith or Jonagold, peeled, cored, and thinly sliced 2 pounds sauerkraut, drained and rinsed 1 bottle (12 ounces) beer (you may substitute apple cider) Black pepper, to taste ½ teaspoon caraway seeds PREPARATION Melt butter in a large heavy pot over medium-high heat. Add bacon and cook, stirring often, until fat has started to render, about 5 minutes. Toss onion and apples in the fat and cook, stirring occasionally, until onions begin to soften, about 3 minutes. Stir in sauerkraut. Add beer and season with pepper and caraway seeds. Bring mixture to a boil, then cover the pot. Reduce heat so mixture is just simmering and cook for 45 minutes. Or transfer the covered pot to a 350-degree oven and bake for 1 hour. Stir and serve hot. https://cooking.nytimes.com/recipes/1016892-sauerkraut-and-apples