- 1 pound organic sauerkraut
- 1/2 fresh pineapple
- 1 tablespoon honey
- 1 piccolo champagne (split or 1/2 bottle)
- Cayenne pepper
Drain sauerkraut before putting it in an open pot with water to barely cover. Simmer 15 minutes Add pineapple which has been diced and bring to a boil. After 3 minutes reduce heat and simmer for 20 minutes; stir occasionally. Add champagne, stir lightly and keep at low simmer for 15 minutes. Yield: 6 servings.
Recipe from: Philadelphia Orchestra Cookbook by (West Philadelphia Committee) – served at Mustard Tasting and Oktoberfest Dinner, 2005