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

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

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.
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.