Cooking Recipe Red Cabbage & Cranberries
Recipe Ingredients
Directions
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.