Sauerkraut with Bacon and Apples

Ingredients

• 1/4 pound sliced apple-wood smoked bacon
• 2 tart apples, such as Granny Smith, peeled, cored, and grated
• 1 yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon caraway seeds, ground
• 3 cups unfiltered apple juice
• 1/4 cup white wine vinegar
• 2 pounds of refrigerated, prepared sauerkraut, drained

Directions

1. Set the bacon slices in the bottom of a large, heavy pot, then place it over medium heat. Cook the bacon until it is browned and has given off most of its fat, 5 to 10 minutes.
2. Transfer the bacon to paper towels to drain. Spoon off the excess fat from the pot, leaving 1 Tbsp behind. Do not send the extra bacon fat down the sink, unless you are trying to make friends with a plumber. Chop the bacon and put it aside.
3. Add the chopped onions and apples to the pot. Cook, stirring now and then, until the onions turn translucent, about 6-7 minutes. Stir in the garlic and caraway, and cook for another minute.
4. Pour in the apple juice and white vinegar. Turn the heat up to high, bring the mixture to a boil, and let it bubble hard until it thickens down into a syrupy sauce, about 5 minutes.
5. Stir the sauerkraut and chopped bacon into the pot, coating everything with the sauce. Lower the heat and cook until the sauerkraut is tender and warmed through, about 10 minutes. Add salt and pepper to taste.