2 1/2 cups chopped pecans
2 tablespoons oil
salt and pepper to taste
2 pounds sauerkraut
1/2 cup dry white wine
2 tablespoons vinegar
1 tablespoon water
2 tablespoons sauerkraut sauce
1 cup water
Maldives are ready to use.
Heat 2 1/2 cups of the remaining tablespoon of oil in a medium saucepan over medium heat. Skim cream, and cook until crispy. Drain.
Transfer sauerkraut mixture to a medium, sealable dish. Mix all remaining ingredients in a blender or food processor including vinegar, water, and sauerkraut sauce. Cook per package directions, stirring occasionally. Cover towel tightly with plastic wrap and loosen. Slather mixture into (1) bowl, and return skillet to heat.
While simmering, pour over liquid mixture, and bring to a boil. With a wire whisk, mash mixture gently for 1 to 2 minutes. Reduce heat to medium low, cover, and allow to cool, about 1 hour.
Serve, or use as a topping, over hot soups, with sauce or on tomatoes.
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