Spiced Red Cabbage with Sweet Clems and Cranberries

Spiced Red Cabbage with Sweet Clems and Cranberries

Each Christmas I like to make some spiced red cabbage, it’s easy to make and I like to make little changes to it each year.

The basic ingredients and method are the same, but there are little tweaks that you can make to the recipe to reflect the flavours you’re into at the time.

Take this year for instance, I’m really loving cranberries and sweet clems (quite traditional Christmas flavours) but these additions make this side dish different to the spiced red cabbage I served last Christmas.

This is one of those dishes that I like to make make well ahead of the big day. I freeze it in batches which are easy to defrost overnight and reheat as you need it and the flavours keep developing into something amazing! It’s perfect with leftovers too!

You could buy some spiced red cabbage from the supermarket, but I promise that you’ll never buy it again when you’ve made your own!

Ingredients for 4-6 servings

1	Red Cabbage
130g	Onion, sliced
1 tbsp	Olive Oil
2 tsp	All Spice
2 tsp	Dijon Mustard
170 ml	Red Wine Vinegar
2	Sweet Clementines, zest and juice.
2 tbsp	Dried Cranberries
60g	Caster Sugar
150 ml	Water
2 tbsp	Jam – i used Wild Blueberry

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Equipment

Large Sauce Pan with Lid

Method

• Place the sauce pan onto a medium heat and add the oil and onion.
• Take a few minutes to soften the onion and shred the cabbage.
• Add the shredded cabbage to the pan along with the dried cranberries and stir into the onion.
• Add the all spice to the pan along with the red wine vinegar, sugar and water.
• Give the pan contents a good mix before popping the lid on to bring it to the boil.
• When the pan is boiling, reduce the heat to a simmer and tilt the lid to let some of the steam escape.
• Give the pan a stir after 15 minutes and leave it for a further 15 minutes being careful not to let the pan boil dry.
• After 30 minutes the liquid will have thickened a little and the red cabbage cooked but still has a little bite.  Cook for a little longer if you prefer.
• Stir through the mustard before adding the jam, the zest of the sweet clems and the juice.
• Give the red cabbage a good mix before leaving it to cook for a final 5 minutes.
• Serve immediately or cool completely before freezing in batches.

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Notes

• I used a combination of dijon and wholegrain mustard as I ran out of dijon.
• This year I used wild blueberry jam, but in previous years I’ve used anything from blackberry to redcurrant jam.
• I like to make this in batches and freeze it.