Red Cabbage with Apples and Sultanas

35g (1.25oz) unsalted butter
2 onions, finely chopped
50g (1.75oz) sultanas
2 cloves garlic
1 red cabbage, shredded
2 pinches freshly grated nutmeg
large pinch ground cinnamon
large pinch ground cloves
3tbsp dark muscovado sugar
3tbsp cider vinegar
2 Bramley apples, cored and cut into large chunks
grated zest and juice of 1 orange
salt and black pepper

On Christmas Eve, preheat the oven to 150C, 300F, Gas […]

35g (1.25oz) unsalted butter
2 onions, finely chopped
50g (1.75oz) sultanas
2 cloves garlic
1 red cabbage, shredded
2 pinches freshly grated nutmeg
large pinch ground cinnamon
large pinch ground cloves
3tbsp dark muscovado sugar
3tbsp cider vinegar
2 Bramley apples, cored and cut into large chunks
grated zest and juice of 1 orange
salt and black pepper

• On Christmas Eve, preheat the oven to 150C, 300F, Gas 2.  Melt the butter in a large heavy-based casserole dish over a low heat and cook the onions and sultanas for 5 minutes, stirring occasionally, until the onions have started to colour.  Add the remaining ingredients, except the apples and orange zest, and cover with a tight fitting lid.
• Transfer to the oven and cook for 90 minutes, stirring at half-hour intervals.  Remove from the oven and stir in the apples and orange zest, then return to the oven for a further 30 minutes.  Allow to cool to room temperature, cover and refrigerate overnight.
• Just before serving, reheat over a medium heat for about 15 minutes (or heat in the microwave).  Season to taste.

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