sauerkraut recipes

• 1 cup drained Krrrrisp Kraut® Sauerkraut, rinsed
• 1/2 cup maraschino cherry juice
• 2 Tbsp. sugar
• 1 tsp. cloves
• 4 to 6 drops red food coloring
• 1 cup butter or margarine
• 2 cups sugar
• 3 eggs
• 3 cups sifted flour
• 1-1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. almond extract
• 2-1/3 cups apple, peeled & chopped
• 1 cup almonds, slivered or sliced

Boil first five ingredients together, stirring constantly until all liquid is absorbed. Cream butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Sift dry ingredients together and add gradually to batter to form a stiff mixture. Stir in almond extract, apples, almonds and cooled sauerkraut. Mix well.
Bake in a greased and floured 10-inch tube or Bundt pan at 325° F. for 1-1/2 hours or until cake tests done. Let cool in pan for 10 minutes, then turn out on rack. When cool, drizzle with a mixture of confectioners' sugar, almond extract and milk.