Salad of sauerkraut with marinated fruits

Description

Minimum effort — excellent result. Cut the sauerkraut into small squares. Take canned apples and cranberries, drain off excess liquid well. Cut the apples into large slices. Soak the prunes. To the juice from the canned apples, add cinnamon and cloves, place over heat and bring to a boil, then cool. Layer the sauerkraut, apples, cranberries, and prunes in a dish, sprinkling each layer with sugar. Pour the cooled marinade over the salad. Add one or two tablespoons of vegetable oil and refrigerate for 2–3 hours. Before serving, mix and sprinkle with fresh herbs. Can be served immediately.

Instructions