| 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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