2tbspcranberry saucemarmalade or red currant jelly
Instructions
Melt the butter or oil in a large pan over a low heat and add the onion and apple. Soften in the butter for a few minutes, then stir in the spices and cook for one minute.
Tip in the cabbage and stir well until coated. Add the sugar and vinegar, keep the heat on low, stir well, cover and cook for 45 minutes, stirring occasionally to ensure it doesn't stick.
Remove the lid. Stir in the cranberry sauce, red currant or marmalade, and cook for another 20 minutes over a low heat. Season well. Bring to a high heat and stirring constantly, cook until all the liquid is reduced so you have a thick compote-like mixture.
It can be stored in the fridge for a couple of days, or portioned and frozen. Simply reheat to serve, adding a knob of butter to give it a shine and rich flavour, if liked
Notes
Great served with sausages or pork chops. For a vegetarian dish, top with grilled goats cheese or serve with a slice of nut roast.