Cranberry and cabbage winter slaw with pecans
- 150g fresh cranberries
- 50g caster sugar, plus 2 extra heaped tsp
- 1 orange, juice and zest
- 2 tbsp red wine vinegar
- 50g pecans
- 15g butter
- ½ large red cabbage, finely sliced
- 3 shallots, peeled and finally sliced
- 2 carrots, peeled and grated
- 1 Pink Lady apple, cored, cut into thin slices
- 2 tbsp flat leaf parsley, finely chopped
- 2 tbsps olive oil
- Place the cranberries in a saucepan with 50g of the sugar, the orange zest and juice, bring to a simmer and cook for a few minutes until the cranberries are slightly softened but still holding their shape.
- Add the vinegar and cool.
- Next caramelise the pecans by dry roasting them in a frying pan for a few minutes.
- Then while stirring, add the butter, and when it has melted add the remaining sugar (2 heaped teaspoons) and a pinch of salt.
- Stir constantly as the sugar melts and caramelises, turn onto a piece of greaseproof paper and cool.
- In a large bowl mix together the red cabbage, shallots, carrots, apple, parsley and olive oil, before tossing in the cranberry mixture.
- Place in a serving bowl and sprinkle over the pecans.
- Serve with the turkey or sharing pie recipes on this page, or with cold roast ham.