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Braised Christmas cranberries and red cabbage
Serves Serves 8 Starters and mains
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.
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