An unusual combination of flavours, Sauerkraut mit Aprikose (zow-err-krowt mit app-ree-ko-ze) makes a delicious accompaniment to roast game such as grouse, pheasant or pigeon.
2 lb. canned sauerkraut, drained
½ lb. canned apricots, chopped
In a large saucepan, bring the sauerkraut and apricot can juice to the boil over high heat, stirring constantly with a wooden spoon. Reduce the heat to very low, cover the pan and cook for 15 minutes.
Remove the pan from the heat and stir in the chopped apricots. Return the pan to the heat, cover and cook for a further 3 minutes.
Remove the pan from the heat and drain the sauerkraut mixture in a colander, pressing down with the back of a wooden spoon to extract the excess liquid.
Transfer the sauerkraut to a warmed serving dish and serve immediately.