Braised Red Cabbage with Cranberries

• 1 teaspoon olive oil or veg. oil
• 1 tablespoon brown sugar
• 3 large garlic cloves crushed
• 1 cup cranberries fresh or frozen
• 3 tablespoons red wine vinegar
• 5 cups red cabbage shredded
• 13 cup red wine dry, or cranberry juice
• 1 pinch cayenne pepper
• 1 x salt and black pepper to taste

1. Serve with turkey.
2. Cabbage may be shredded in food processor.
3. In large saucepan, heat oil, brown sugar and garlic over medium heat for 2 min.
4. Add 1/2 cup cranberries and vinegar.
5. Cover and cook about 5 min.
6. or until cranberries pop their skins.
7. Add cabbage, wine (sub cranberry or other juice) and vinegar.
8. Cover and cook on low heat for about 20 min.
9. or until cabbage is tender; stir occasionally.
10. Stir in remaining 1/2 cup cranberries.
11. Remove from heat; cover and let stand for 5 min.
12. or until cranberries are warm.
13. Season to taste with salt and pepper.
14. Serve hot or cold.
15. Makes 4 cups.

olive oil, brown sugar, garlic, cranberries, red wine vinegar, red cabbage, red wine, cayenne pepper, salt

Taken from recipeland.com/recipe/v/braised-red-cabbage-cranberries-5836 (may not work)