John Myers
Cream, Pineapple and Sauerkraut
The perfect cream, pineapple and sauerkraut recipe with a picture and simple step-by-step instructions.
- 1 medium sized Onion
- 1 small Grated carrots
- 1 tbsp Clarified butter for braising
- 550 g Sauerkraut preserve
- 5 Juniper berries
- 200 g Pineapple canned, diced, drained
- Some pineapple juice
- 200 ml Cream
- Pepper, salt, some caraway seeds
- Peel the onion and cut into eighths. Peel and roughly grate the carrot. Braise both in clarified butter. Add the sauerkraut, juniper berries and pineapple, stir everything well and cook a little more. Deglaze everything with so much pineapple juice that the liquid can be seen, but the herb is way above it. Simmer for about 15 minutes and then pour in the cream.
- Turn the heat down and continue to simmer until the cream has reduced a little and the herb has become creamy. Season to taste with pepper and salt. Finished.
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