Jewelled cranberry & juniper red cabbage

• light olive oil↗2 tbsp tbsp
• onions↗2

  halved and thinly sliced

• juniper1 tsp tsp

  berries, lightly crushed

• large red cabbage↗1

  shredded

• good-quality apple juice↗300ml ml
• fresh or frozen cranberries300g g

Step-by-step instructions

1. 1

   Heat the oil in a large lidded pan, then gently cook the onion and juniper for 10 mins until the onion has softened, but not coloured. Tip in the cabbage and fry for 10 mins, stirring, until it just starts to cook down. Pour in the apple juice, season to taste, then cover and leave to simmer for 45 mins, stirring occasionally, until the cabbage is tender and the liquid has almost all gone.

2. 2

   Add the cranberries, turn up the heat a little and continue to cook for about 5 mins until they have burst. Check the seasoning and serve.