Name: Jewelled cranberry & juniper red cabbage
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 8
Cuisine: British
Ingredients: 2 tbsp light olive oil; 2 onions halved and thinly sliced; 1 tsp juniper berries, lightly crushed; 1 large red cabbage shredded; 300ml good-quality apple juice; 300g fresh or frozen cranberries

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Jewelled cranberry & juniper red cabbage

Jewelled cranberry & juniper red cabbage

Jane Hornby

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Serves 8

Easy

Prep: 10 mins

Cook: 1 hr

A star rating of 2.4 out of 5.3 ratingsRate

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This dish is simplicity itself. The sweet-sharp fruit flavours add a bit of drama to the earthy flavour of red cabbage - pair it with your roast turkey

Healthy

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Salt & pepper turkey

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp light olive oil
2 onions

halved and thinly sliced
1 tsp juniper

berries, lightly crushed
1 large red cabbage

shredded
300ml good-quality apple juice
300g fresh or frozen cranberries

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Nutrition: per serving

kcal79
fat3g
saturates1g
carbs12g
sugars10g
fibre4g
protein2g
salt0.03g

low

Method

step 1

Heat the oil in a large lidded pan, then gently cook the onion and juniper for 10 mins until the onion has softened, but not coloured. Tip in the cabbage and fry for 10 mins, stirring, until it just starts to cook down. Pour in the apple juice, season to taste, then cover and leave to simmer for 45 mins, stirring occasionally, until the cabbage is tender and the liquid has almost all gone.
step 2

Add the cranberries, turn up the heat a little and continue to cook for about 5 mins until they have burst. Check the seasoning and serve.

Recipe from Good Food magazine, December 2005

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A star rating of 2.4 out of 5.3 ratings

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