by Alex Leeb

• 4 cups sauerkraut, rinsed and drained (reserved 1 to 1.5 cups liquid)
• ½ cup butter
• 1 medium onion, chopped
• Salt and pepper to taste
• 2 tablespoons lemon juice
• 1 tablespoon honey

Puree sauerkraut in a food processor, then braise in 1/4 cup butter.  Sauté onion in remaining butter and add to sauerkraut. Add 1 cup sauerkraut juice, cover, and stew for 30 minutes, adding more juice as needed to make a medium thick sauce. Add salt and pepper, lemon juice, and honey for a sweet and sour taste.  Serve with roast goose, duck or turkey.

[Edited by Rose Mary Keller Hughes]

Last updated: 12/10/2025