appetite magazine
Cranberry and cabbage winter slaw with pecans
 
 
Author:
Serves: 6
Ingredients
  • 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
Method
  1. 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.
  2. Add the vinegar and cool.
  3. Next caramelise the pecans by dry roasting them in a frying pan for a few minutes.
  4. Then while stirring, add the butter, and when it has melted add the remaining sugar (2 heaped teaspoons) and a pinch of salt.
  5. Stir constantly as the sugar melts and caramelises, turn onto a piece of greaseproof paper and cool.
  6. In a large bowl mix together the red cabbage, shallots, carrots, apple, parsley and olive oil, before tossing in the cranberry mixture.
  7. Place in a serving bowl and sprinkle over the pecans.
  8. Serve with the turkey or sharing pie recipes on this page, or with cold roast ham.
Recipe by appetite magazine at https://www.appetitemag.co.uk/sweet-slaw-cranberry-and-cabbage-winter-slaw-with-pecans/