Working at arm's length, slowly add reserved juice.

If too thick, add a little of the reserved juice of the tomato and chill.

Add about half reserved juice, more if sauce is too thick.

Under German law, no more than fifteen percent of the final wine's volume may be the reserved juice.

Sprinkle with the rum and any reserved juices from the orange slices.

If necessary, add a little reserved juice to keep sauce from sticking.

Chop the tomatoes and add to the kettle with their reserved juices.

Place the reserved juice in a large saucepan with the sugar, brandy and spices.

If sauerkraut needs more bite, add a little reserved juice.

If there are any pale patches, pour some of the reserved juice onto them.