Braised Red Cabbage with Cranberries

Yields:	8 servings
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Serve with turkey.

Cabbage may be shredded in food processor.

In large saucepan, heat oil, brown sugar and garlic over medium heat for 2 min.

Add 1/2 cup cranberries and vinegar. Cover and cook about 5 min. or until cranberries pop their skins.

Add cabbage, wine (sub cranberry or other juice) and vinegar.

Cover and cook on low heat for about 20 min. or until cabbage is tender; stir occasionally.

Stir in remaining 1/2 cup cranberries.

Remove from heat; cover and let stand for 5 min. or until cranberries are warm. Season to taste with salt and pepper.

Serve hot or cold. Makes 4 cups.

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Very yummy and tangy. Could use some more spice, perhaps some chili powder or some green chilis ground in the blender with the rest of it? Eli Hamlin