Cranberry Salad recipe

Flavors complement one another beautifully in this tart cranberry, sweet beet, and spiced cabbage salad.

Ingredients:

• 1 tablespoon butter
• 1½ cups red cabbage, coarsely-shredded
• 2 tablespoons balsamic vinegar
• 1½ cups baby beets, peeled and coarsely-shredded
• ½ cup whole berry cranberry sauce
• 1 teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon cinnamon, ground
• 1/8 teaspoon ginger, ground
• 1/8 teaspoon cloves, ground

Directions:

1. Warm butter in a large, heavy pot.

2. When the butter is melted, add the red cabbage and toss until it is coated. Cover the pot and turn to medium-low heat. Sweat the cabbage for about 5 minutes, stirring occasionally, until it is limp.

3. Add balsamic vinegar, tossing until all cabbage is coated.

4. Continue to sauté until red cabbage is cooked, but still firm.

5. Add remaining ingredients and stir.

6. Cover and keep on medium-low heat for about 10 minutes or until all ingredients are heated through and cabbage is tender.

This is perfect to add to a Thanksgiving or Christmas meal that needs a little something more, because it can be served at any temperature. If you need a cold side, then pop it in the fridge for a while and serve it chilled. If you need something warm to add to your meal, serve it straight off the stove.

Author: Candyse Hart

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