Cranberry with juniper red cabbage

Prep: 10 mins

Cook: 60 mins

The sweet-sharp fruit flavours add a bit of excitement to the platter and go amazingly well with turkey, duck or pork.

2 tbsp olive oil

2 onions, halved and thinly sliced

1 tsp juniper berries, lightly crushed

1 large red cabbage, shredded

1 large carrot, finely sliced

300ml good-quality apple juice

300g fresh or frozen cranberries

50g pine nuts

Heat the oil in a large lidded pan, then gently cook the onion and juniper berries for 10 minutes until the onion has softened, but taken on colour.

Add the cabbage and carrot then fry for 10 minutes, stirring, until it just starts to reduce down.

Pour in the apple juice, season with salt and pepper then cover and leave to simmer for 45 minutes, stirring occasionally.

Add the cranberries, turn up the heat a little and continue to cook for about 5 minutes until they have burst open.

Taste, season if necessary and serve scattered with pine nuts.

Serves
8

Preparation Time
10 minutes

Cooking Time
60 minutes

Main ingredients
Fruit, Vegetables, Nuts

Recipe Type
Side Dish

Special Info
Vegetarian

Level of Difficulty
Easy

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