Crunchy, colourful and full of zingy fresh flavours this healthy alternative to traditional coleslaw using red cabbage is perfect to serve with cold meats for a Boxing Day buffet or with cranberry glazed ham for a special dinner party.

  • 30 mins
  • 6
  • Easy

Ingredients

  • 150g fresh cranberries
  • 50g caster sugar, plus 2 extra heaped tsps
  • Juice and zest of 1 orange
  • 2 tbsps 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 apple, cored and 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, and 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. Add the vinegar and cool.
  2. Next caramelise the pecans by dry roasting them in a frying pan for a few minutes. Then while stirring, add the butter, and when it has melted add the remaining sugar (2 heaped teaspoons) and a pinch of salt. Stir constantly as the sugar melts and caramelises, turn onto a piece of greaseproof paper and cool.
  3. In a large bowl mix together the red cabbage, shallots, carrots, apple, parsley and olive oil, before tossing in the cranberry mixture. Place in a serving bowl and sprinkle over the pecans. Serve with cold Christmas meats such as cranberry glazed ham.
  4. Cooks Tip: To make cranberry glazed ham to go with the coleslaw, cook the ham according to directions. Place 250g cranberries in a saucepan with the grated zest and juice of an orange, 100g caster sugar, a few cloves and a cinnamon stick. Cook for a few minutes until the cranberries have softened a little and the juice is syrupy. Remove the skin from the ham, stud the top of the ham with cloves then brush with a little of the sauce to make a sticky glaze, cut fresh cranberries in half and arrange over the top of the ham, serve with the remaining sauce and spoonfuls of the coleslaw. 

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About The Author

Catherine Scott is Associate Features Editor for Yorkshire Post Newspapers. A self-confessed foodie, she is also a judge of the Deliciousyorkshire/Yorkshire Post Taste Awards.

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