Ingredients

　　2 1-pound packages or jars of sauerkraut, rinsed and drained well

　　2 Granny Smith apples

　　3/4 cup dry white wine

　　1 cup chicken broth

　　3 tablespoons firmly packed brown sugar, or to taste

　　3/4 teaspoon caraway seeds

　　In a large heavy saucepan combine the sauerkraut, the apples, peeled and chopped, the wine, the broth, the brown sugar, and the caraway seeds and simmer the mixture, covered, stirring occasionally, for 1 hour. The sauerkraut may be made 1 day in advance, kept covered and chilled, and reheated.