Christmas Red Cabbage and Cranberries

Serves 4

This can be prepared a day ahead. Serve with roasted onions and buttered chestnuts or even a spicy pear compote or relish. It is delicious served just warm with apricot glazed ham on St Stephens Day. 

½ tsp ground cumin
A pinch ground cloves
½ tsp mixed spice
1 red onion, thinly sliced
½ orange, zest and juice
1 cinnamon stick
1 red cabbage, core removed and thinly sliced
3 tbsp brown sugar
3 tbsp Marsala (optional)
2 tbsp red wine vinegar
100g fresh cranberries, washed
2 tbsp butter
Salt & pepper to season

1. Add the spices to a dry saucepan and heat gently for 30 seconds until aromatic.
2. Add the butter to the saucepan, toss in the onion and sauté over a low heat until softened but not coloured.
3. Stir in the cinnamon stick, orange zest and juice, cabbage, sugar, Marsala and red wine vinegar.
4. Cover and allow to simmer very gently for about 45 minutes, stirring from time to time.  Add the cranberries during the last 15 minutes of cooking time with a little extra orange juice and / or sugar to taste. Season with salt and pepper as required.
Tip: Add 2 diced red apples during the last 10 minutes of the cooking time instead of the cranberries for a non Christmas version