Braised Christmas cranberries and red cabbage

Serves Serves 8 Starters and mains

Deccran1

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Ingredients

  • 1tbsp goose or duck fat
  • 2 large banana shallots, halved and finely sliced
  • 500g red cabbage, cored and finely sliced
  • 100g golden caster sugar
  • 50ml white balsamic vinegar (condimento)
  • 1 short cinnamon stick
  • zest of 1 large orange
  • juice of 2 pomegranates
  • 300g fresh cranberries
  • 2 Cox’s apples, peeled, cored and cubed

Method

Heat the fat in a large heavybottomed casserole dish and soften the shallots on a low heat for about 5 minutes without letting them brown. Add the cabbage and stir until coated and glossy.

Add the rest of the ingredients and simmer gently for about 1 hour 20 minutes until tender. Season with salt and pepper. If there’s too much juice, strain the cabbage over a bowl to catch the juice and reduce the liquid by half, then stir back into the cabbage.

Recipes and food styling: Linda Tubby. Photography and prop styling: Angela Dukes.
Deccran1
Recipes and food styling: Linda Tubby. Photography and prop styling: Angela Dukes.

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