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Jewelled cranberry & juniper red cabbage

This dish is simplicity itself. The sweet-sharp fruit flavours add a bit of drama to the earthy flavour of red cabbage - pair it with your roast turkey

  • Prep: 10 mins
    Cook: 1 hrs
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 79
  • Carbohydrates 12
  • Saturated Fat 1
  • Sugar 10
  • Protein 2
  • Fat 3
  • Fibre 4
  • Salt 0.03

Nutrition per serving

  • Calories 79
  • Carbohydrates 12
  • Saturated Fat 1
  • Sugar 10
  • Protein 2
  • Fat 3
  • Fibre 4
  • Salt 0.03

Ingredients

  • 2 tbsp light olive oil
  • 2 onions, halved and thinly sliced
  • 1 tsp juniper berries, lightly crushed
  • 1 large red cabbage, shredded
  • 300ml good-quality apple juice
  • 300g fresh or frozen cranberries

Method

  1. Heat the oil in a large lidded pan, then gently cook the onion and juniper for 10 mins until the onion has softened, but not coloured. Tip in the cabbage and fry for 10 mins, stirring, until it just starts to cook down. Pour in the apple juice, season to taste, then cover and leave to simmer for 45 mins, stirring occasionally, until the cabbage is tender and the liquid has almost all gone.

  2. Add the cranberries, turn up the heat a little and continue to cook for about 5 mins until they have burst. Check the seasoning and serve.

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