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  • 1 tbsp margarine
  • 1 red onion, finely sliced
  • 100ml red wine vinegar (or white wine and malt vinegar mix)
  • 100g cranberry sauce
  • 1/2 small red cabbage finely chopped
  • 3 medium beetroot grated
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    Method

    • step 1

      Melt the margarine in a saucepan and then add the onion. Sweat until soft. Add the vinegar and cranberry sauce and bring to a simmer.
    • step 2

      Add the cabbage and beetroot, stir and then cover and cook gently for 30-40 min,
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