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Red Cabbage With Apples & Cranberries
This will last up to a week in the fridge or you can freeze it if you like.
- 1 lb of red cabbage - shredded
- 4 oz of cranberries
- 12 oz of chopped cooking apples
- 1 tbsp red wine vinegar
- 4 fl oz water
- 2 tablespoons of brown sugar
- Put the shredded red cabbage at the bottom of a heavy-based saucepan; next add the cranberries, then the apple. Pour the vinegar and water oven the mixture then add the sugar.
- Cover with greaseproof paper, and then put a tightly fitting lid on top. Cook over a very gently heat, do not stir. Check after 40 minutes, once the apple is cooked, take off the heat and stir.
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Dungarvan is one of Irelands best kept secrets. Situated on a little peninsula with the most beautiful beaches and only minutes away from mountains and leafy woodlands. Nearby is the bountiful Blackwater River, perfect for fly fishing. The town itself is a busy market town with excellent shops, restaurants and superb art galleries. Powersfield house is an ideal location from which to explore West Waterford.
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