Sauerkraut

Serves 6-8

3 lbs. or 2 quarts sauerkraut
4 tbs. shortening
1 large onion, minced
2 medium-sized apples, peeled, cored and chopped
3 to 4 cups stock or water, as needed
6 or 8 juniper berries or 1 tbs. caraway seeds
1 tbs. flour dissolved in a little cold water, or 1 large raw potato, peeled
Salt and pepper to taste

Drain sauerkraut in a colander, pressing out excess liquid. Heat shortening or bacon in an enameled Dutch oven; when hot, ass onion and apple and sauté slowly until golden brown. Add sauerkraut, stir until mixed with fat, cover and braise over very low heat 10 minutes. Add enough stock to half-cover sauerkraut. Add berries or caraway seeds. Cover and simmer slowly but steadily 1 1/2 to 2 hours or until sauerkraut is soft but not overcooked. Add more liquid to pot as needed during cooking. I find the potato makes a richer, more flavorful thickening. It should be grated into sauerkraut the last 20 minutes or so of cooking time.