1. Drain the sauerkraut; if it's very sour, rinse it once in cold water and squeeze it out.
2. In a pot sweat the onion, sliced into half rings, in the lard until translucent.
3. Add the peeled and diced apple and the sauerkraut and fry together for a few minutes.
4. Pour in the white wine and stock, add the juniper berries, bay leaves and caraway and sprinkle with the sugar.
5. Cover and braise over low heat for about 45 minutes, stirring occasionally and adding a little water if needed.
6. Remove the bay leaves, season with pepper and serve with sausages, pork knuckle or roasts.
Tip: It's even better reheated the next day - by then the apple and juniper have fully infused it.
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