Red Cabbage & Cranberries
2 Tbsp Butter or margarine
1 1/2 lb Red cabbage; shredded
1/4 cup Red wine vinegar
1 1/4 cup Sugar
1/3 cup Orange juice
1 3" cinnamon stick
1 lb Fresh cranberries
1 Tbsp + 1 tsp. grated orange rind
Melt butter in a large Dutch oven over medium-high heat. Add cabbage and
cook 5 to 6 minutes, or just until cabbage is tender. Stir in vinegar;
bring mixture to a boil and cook 2 minutes. Add sugar, orange juice and
cinnamon stick, stirring well. Cover, reduce heat and simmer 8 minutes.
Add cranberries, stirring well; cook over medium-high heat, uncovered, for
5 to 6 minutes or until cranberry skins pop. Remove from heat; remove and
discard cinnamon. Stir in orange rind. Serve warm.
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