Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Butter or margarine
1 1/2 lb Red cabbage; shredded
1/4 c Red wine vinegar
1 1/4 c Sugar
1/3 c Orange juice
1 3" cinnamon stick
1 lb Fresh cranberries
1 tb + 1 tsp. grated orange rind

Melt butter in a large Dutch oven over medium-high heat. Add cabbage
and cook 5 to 6 minutes, or just until cabbage is tender. Stir in
vinegar; bring mixture to a boil and cook 2 minutes. Add sugar,
orange juice and cinnamon stick, stirring well. Cover, reduce heat
and simmer 8 minutes. Add cranberries, stirring well; cook over
medium-high heat, uncovered, for 5 to 6 minutes or until cranberry
skins pop.

Remove from heat; remove and discard cinnamon. Stir in orange rind.
Serve warm.

From _Taste of Today_ by BUNWC, North Shore Illinois
Chapter/Northfield, IL. In _America's Best Recipes: A 1989 Hometown
Collection_. Birmingham, AL: Oxmoor House, Inc., 1989. Pg. 308. ISBN
0-8487-0765-6. Electronic format by Cathy Harned.

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