Summary

Ingredients

• 1 medium onion (s), finely diced
• 0.5 ½ apple, sour, peeled and diced
• 30 g butter
• 500 g sauerkraut
• 125 ml broth
• some juniper berries
• 1 bay leaf
• 2 tablespoon honey your choice
• 200 g rapes, reen, seedless
• 250 ml champagne or good sparkling wine
• 120 g cream

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Instructions

1. Heat 20g butter in a saucepan over medium-high heat, add diced onion and apple, and sauté for 3 minutes until softened.
2. Add sauerkraut and stir for 1 minute.
3. Pour in the broth to deglaze, scraping up any browned bits.
4. Add juniper berries and bay leaf in a small spice bag.
5. Reduce heat to low, cover, and braise for 20 minutes, stirring every 5 minutes.
6. Remove the spice bag.
7. Stir in honey and gently fold in the halved grapes.
8. Pour in 125 ml champagne (or sparkling wine) and cook for 20 minutes.
9. Pour in the cream, add 10g butter, and stir gently.
10. Add the remaining 125 ml champagne and stir to combine.