Amount
Ingredient
Preparation



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



1/3
cup
red wine

dry, or  cranberry juice



1
pinch
cayenne pepper





1
x
salt and black pepper

to taste

 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 2 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.