RED CABBAGE WITH CRANBERRIES

THE sweetness of a long-braised red cabbage is perfectly punctuated by the cheek-squeaky sharpness of cranberries. And, if you let this stand a little before serving, they — most desirably — help to thicken the juices the cabbage gives off as it cooks. Indeed, I always make red cabbage ahead of time: think of it as a vegetable stew, which is better, as all stews are, when the flavours are left to mellow and merge with one another.

SERVES 8 TO 10

● 1 small head of red cabbage (900g), sliced ● 1 large (approx 200g) red onion, peeled and sliced into thin half-moons ● 2 tbsp soft dark brown sugar ● 2 tsp ground cinnamon ● ¼ tsp ground cloves ● 150g dried cranberries ● 250g fresh or frozen cranberries ● 4 tsp sea salt flakes ● 750ml apple juice from a carton PUT all the ingredients into a large, heavy-based pan that comes with a lid, and give a good stir. Bring to the boil over a high heat, stir again, let it bubble away for 10 minutes, then clamp on the lid, lower the heat and leave to simmer for 1 ½ to 2 hours, or until tender.

NIGELLA SAYS: If you’re feeding less than a crowd, just stash what you don’t need in airtight containers in the deep freeze, ready to provide warm succour on winter nights.