Ingredients

1 tsp. olive oil, or vegetable oil
1 Tbsp. brown sugar
3 cloves garlic, crushed
1 C. cranberries, fresh or frozen
3 Tbsp. red wine vinegar
5 C. shredded red cabbage (3/4 lb.)
1/3 C. dry red wine, or substitute cranberry juice, or other
1 pinch cayenne pepper
salt and pepper, to taste

Cooking Instructions

In large saucepan, heat oil, brown sugar and garlic over medium heat for 2 minutes. Add 1/2 cup cranberries and vinegar. Cover and cook about 5 minutes, or until cranberries pop their skins. Add cabbage, wine, cranberry or other juice, and vinegar. Cover and cook on low heat for about 20 minutes, or until cabbage is tender, stirring occasionally. Stir in remaining 1/2 cup cranberries. Remove from heat. Cover and let stand 5 minutes, or until cranberries are warm. Season to taste with salt and pepper. Serve hot or cold.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: