- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 large onions, halved and thinly sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 tsp ground cloves
- 1 medium red cabbage, quartered, cored and thinly sliced
A favourite winter vegetable served hot with roasted game birds but equally good as a colourful…
- 200ml vegetable stock
- 3 tbsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- 100g brown sugar
- 200g fresh or frozen cranberry
A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…
Heat the oil in a large pan. Add the onions and fry, stirring every now and then, for about 10 mins, until they start to caramelise. Stir in the cloves, then add the cabbage and continue cooking, stirring more frequently this time, until the cabbage starts to soften.
Pour in the stock, add the vinegar and sugar, then cover and cook for 10 mins.
Stir in the cranberries and cook for 10 mins more. Cool and keep in the fridge for up to 4 days, or freeze for 1 month. Thaw in the fridge overnight. Reheat until very hot before serving.
Double dutyThis tastes really festive and includes fresh cranberries so you won’t need to make a separate cranberry sauce.