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Sauerkraut with Gin and Caraway
- 1 2-pound jar sauerkraut, drained
- 1 1/2 cups London dry gin (such as Gordons, Beefeater, Tanqueray, or Plymouth)
- 1 teaspoon caraway seeds
- 1/4 cup (1/2 stick) chilled unsalted butter, diced
Directions:View on Epicurious
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