1 (28 oz.) can sauerkraut, drained
2/3 c. beef stock
2/3 c. apple juice
2 whole cloves
2 juniper berries
6 bacon slices, diced
1 lg. red bell pepper, seeded, cut in trips
2/3 c. dry white wine
1 lb. potatoes
2 tbsp. chopped parsley
2 tbsp. whipping cream
1 tbsp. butter

In a saucepan, combine sauerkraut, stock, apple juice, cloves and juniper berries. Bring to a simmer over low heat. Then cover and simmer about 40 minutes. Remove cloves and juniper berries. Preheat oven to 425 degrees.

In a skillet, cook bacon until crisp. Remove from pan; add bell pepper to drippings and cook a few minutes, stirring frequently. Stir in cooked bacon and bell pepper into sauerkraut mixture; stir in wine. Pour mixture into a large baking dish. Peel potatoes and slice very thinly. Top sauerkraut mixture with potatoes; sprinkle with parsley. Drizzle cream over top; dot with butter. Bake on center oven rack 20 minutes or until potatoes are tender. Makes 4 servings.