2 lbs. sauerkraut
2 tbsp. bacon fat
2 c. dry white wine
1/2 lb. seedless green grapes

Drain sauerkraut, wash it thoroughly under cold running water, and then let it soak in a pot of water for 10 minutes. Squeeze the sauerkraut until completely dry. In a heavy 3 quart casserole or saucepan, heat the bacon fat, add the sauerkraut and cook for several minutes, separating the strands with a fork. Pour in the wine, and bring it to a boil. Then reduce the heat to its lowest point, cover casserole, and simmer 1 1/2 hours, or until the sauerkraut has absorbed most of the wine. Stir in the grapes, cover, simmer 10 minutes longer. Serve at once from a heated serving dish.