Here are 2 recipes my family likes, especially at this time of year.
The first was adapted from Gourmet, several years ago, and the origin of
the second is lost in the mists of time.
Red Cabbage
3 lb. red cabbage, shredded fine
2 lg. apples, cored, chopped, with skin on
2 T. firmly packed br. sugar
1/8 t cinnamon
pinch ground cloves
pinch mace
1/3 c. cider vinegar
1/2 c. dry red wine
Heat a non-stick kettle, add cabbage and cook until slightly wilted.
Add all the rest of the ingredients,
plus 1 c. water. Bring to a boil, lower heat and simmer for 2 hours.
Stir occasionally,
add more water if necessary. Chill, covered, overnight. Reheat to
serve. Makes 8 - 10 servings.
Winter Fruit Compote
2 cans (30g) apricot halves
1 c dry white wine
1 1/2 T cornstarch
3 T cold water
1 T curry powder
1/2 c lt br sugar
1 c dried pitted prunes
Pour 2 c apricot syrup into skillet. Add wine to syrup.
Boil rapidly until volume reduces to 1 1/2 c. Blend cornstarch and cold
water in large saucepan.
Stir in curry powder and sugar. Gradually stir in syrup-wine mixture.
Simmer, stirring constantly, 1/2 min. Add prunes and drained apricots.
Simmer uncovered for 5 min or just until heated through. Spoon into
chafing dish and serve with coconut.
Notes - Other fruit is good too, pears, peaches, dried or canned, even
pineapple.
Also, the longer it sits in the refrig., the better it gets.
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