- 1½ kg red cabbage, quartered, tough core removed
A favourite winter vegetable served hot with roasted game birds but equally good as a colourful…
- 2 red onions, sliced
- 4 red apples, peeled, cored and chopped
- 1 orange, zested
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 2 tsp juniper berries, lightly crushed
- 1 tbsp light soft brown sugar
- 60ml cider vinegar
- 250ml cloudy apple juice
- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
Thinly slice the red cabbage, then put in a large saucepan along with the rest of the ingredients.
Bring to the boil, stirring regularly, then cover and cook over a low heat for 1 hr or until tender and the liquid has been absorbed, stirring occasionally. Season to taste. Can be made ahead, covered and chilled for two days or frozen for up to one month. Reheat in a pan or in the microwave.