- 2 tbsp light olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 onions, halved and thinly sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 tsp juniper berries, lightly crushed
- 1 large red cabbage, shredded
A favourite winter vegetable served hot with roasted game birds but equally good as a colourful…
- 300ml good-quality apple juice
- 300g fresh or frozen cranberries
A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…
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.
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.