| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Vegetables | Dutch | Fruits, Harned 1994, Side dish, Vegetables | 8 | Servings |
INGREDIENTS
| 2 | tb | Butter or margarine |
| 1 1/2 | lb | Red cabbage; shredded |
| 1/4 | c | Red wine vinegar |
| 1 1/4 | c | Sugar |
| 1/3 | c | Orange juice |
| 1 | 3" cinnamon stick | |
| 1 | lb | Fresh cranberries |
| 1 | tb | + 1 tsp. grated orange rind |
INSTRUCTIONS
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. From _Taste of Today_ by BUNWC, North Shore Illinois Chapter/Northfield, IL. In _America's Best Recipes: A 1989 Hometown Collection_. Birmingham, AL: Oxmoor House, Inc., 1989. Pg. 308. ISBN 0-8487-0765-6. Electronic format by Cathy Harned. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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