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

Nutrition per serving

  • kcal 79
  • fat 3g
  • saturates 1g
  • carbs 12g
  • sugars 10g
  • fibre 4g
  • protein 2g
  • salt 0.03g


  • 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


  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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