- 4 clementines (or satsumas or mandarins), 1 left whole, zest and juice from 3
The smallest and sweetest variety of tangerine is sweet and tangy, contains no seeds and is…
- 15 cloves
The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…
- 700g chunk red cabbage, finely shredded
A favourite winter vegetable served hot with roasted game birds but equally good as a colourful…
- 2 red onions, chopped
- 200ml red wine vinegar
- 140g brown sugar
- 1 tsp mixed spice
Stud the whole clementine with the cloves and set aside.
Mix the remaining ingredients in a big saucepan or flameproof casserole. Cover and cook for 30 mins, then snuggle in the studded clementine, cover again and cook for 30 mins more until the cabbage is tender. Season and eat hot or at room temperature.