Hope I'm not stepping on any toes here but this is always one of my favorite posts of the day.
We are having roast pork shoulder in a peach, sauerkraut and thyme sauce with mashed parsnips and carrots. The peach and sauerkraut sauce is a bit too sour though, any ideas on how to counteract this?
ETA: I FIXED IT(ish) For future reference, fix too sour savory dishes with 1 tbl baking soda + 1 tsp salt + 1 tsp sugar. I added corned starch too just to thicken it a bit, so that may have played a role as well.
Show us your deliciousness, GT! Happy Sunday everybody!