The Society's Food buyer Louisa Peskett likes to research all her purchases thoroughly. Not content with using her Gourmet Mulling Syrup for its intended purpose, she finds it also adds a real kick to that seasonal staple red cabbage. This is a star recipe for, say New Year's Eve (especially with roast goose or pork) because it mops up all sorts of half-used Christmas goodies like cranberry sauce, or the end of the port. It's even better reheated, so freeze any leftovers to enjoy later in the year with top-notch pork sausages.
for about 10
- 1kg red cabbage, trimmed of outer leaves and inner white core and shredded
- 1 apple, peeled, cored and chopped
- 1 cinnamon stick (the syrup contains cinnamon, so this is optional)
- Salt and pepper
- 200ml red wine
- dash of wine vinegar
- slug of port
- slug of orange juice
- 200ml Gourmet Mulling Syrup
- a tablespoon of cranberry sauce
Preheat the oven to 150ºC/Gas 2
Layer the cabbage and apple in a large lidded casserole, seasoning with salt and pepper as you go. Tuck in the cinnamon stick, if using. In a small jug, mix the red wine, wine vinegar, port, orange juice, mulling syrup and cranberry sauce and pour over the cabbage. Mix gently. Put the lid on the casserole and cook for at least 2 hours, until beautifully soft and aromatic, giving it a stir from time to time.
Reheat gently in a saucepan until piping hot.