Braised Red Cabbage With Cranberries

Our Christmas cranberry relish is surprisingly versatile performer. While it doesn’t exactly take centre stage and perform a saucy fan dance, it’s good for more than just a walk-on part with the turkey and ham.

Last year I turned the leftovers into a cracking cranberry sorbet with the addition of some extra orange juice and sugar.

But it is good used up this way too – so much so that it’s worth making from scratch. Continue reading