Probably not a combination you have thought of but it works well and is naturally a little sweet because of the pears and dried cranberries. I layered this dish starting with cabbage then onions then I sandwiched the pear slices and cranberries in the middle before adding another layer of onions and finishing with cabbage on the top. The addition of apple cider vinegar keeps the cabbage looking red and a little broth provides enough moisture for the mixture to braise in the oven either in a lidded dish or an ovenproof dish covered with aluminum foil. Goes well with pork.
Pre-heat oven to 350 degrees F
1 smallish red cabbage – sliced quite thinly
1 large onion – finely sliced and then the rings separated
2 tbsp. apple cider vinegar
1/2 cup of chicken/vegetable broth
2 pears – peeled, quartered and sliced
A good handful of dried cranberries
Place half the cabbage on the bottom of an ovenproof dish. Cover with half the onion.
Pour over 1 tbsp. of apple cider vinegar and 1/4 cup of broth.
Add a layer of pears and sprinkle with the cranberries.
Follow this with the rest of the onion, top with cabbage and pour over the remaining vinegar and broth.
Cover the dish and cook in oven for 45 minutes
Tuna Salad, that staple of the deli counter, is something that most people like – cold comfort food. By playing around with the basics I may be alienating the classic tuna salad aficionados, but I hope not. Give it a try just once. The additions are dried cranberries or craisins as they are sometimes called, celery salt and lemon juice.
1 x 6.7 oz. jar or can of tuna – flaked
3 large scallions/spring onions or 1 bunch – finely chopped
2 sticks of celery – finely chopped
Handful of dried cranberries
A good pinch of celery salt
Juice of 1/2 a lemon
2 tbsp. mayonnaise
Place all ingredients in a large bowl and mix well together.
Great side for Thanksgiving or Christmas. I love the color of this dish – all nice and warm and wintery and so easy to make.
Pre-heat oven to 350 degrees.
1 tbsp. olive oil seasoned with sea salt and freshly ground black pepper
1 onion – chopped quite finely
12 oz. butternut squash – cut into 1″ cubes
2 handfuls of dried cranberries
1 tbsp. each of sage and thyme – finely chopped
Place onion, squash, cranberries and herbs in a large bowl. Pour over the seasoned oil and toss well before placing on a baking tray.
Cook in oven for 45 minutes.
Every once in a while during the Festive Season it can be nice to have a salad around – good with cold leftovers, counter balance to rich food. If you have a buffet it can be added to the mix. Or some people serve it as one of the courses during a more formal event. And, best thing is that it can be made in advance.
I blended together chopped lettuce (a nice crisp Romaine), good handful of dried cranberries, a little bit of finely chopped red onion, chopped walnuts and thin green beans (cooked ‘al dente’ and cut into small pieces). Dressing was a honey mustard dressing (1 tbsp. runny honey, 1 tbsp. Dijon mustard, 1 tbsp. extra virgin olive oil and 1/2 tbsp. apple cider vinegar
If you have leftover turkey you can add it into the mix.