Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      teaspoon      olive oil -- or veg. oil
   1      tablespoon    Brown sugar
   3      cloves        garlic -- crushed
   1      cup           cranberries -- fresh or frozen
   3      tablespoons   Red wine vinegar
   5      cups          Shredded red cabbage -- 3/4 lb
     1/3  cup           Dry red wine -- (sub.cran juice
   1      pinch         Cayenne pepper
                        Salt & Pepper to taste

Preparation:

Cabbage may be shredded in food processor. In large saucepan, heat oil, brown sugar and garlic over medium heat for 2 min. Add 1/2 cup cranberries and vinegar. Cover and cook about 5 min. or until cranberries pop their skins. Add cabbage, wine (sub cranberry or other juice) and vinegar. Cover and cook on low heat for about 20 min. or until cabbage is tender; stir occasionally. Stir in remaining 1/2 cup cranberries. Remove from heat; cover and let stand for 5 min. or until cranberries are warm. Season to taste with salt and pepper. Serve hot or cold. Prep. 20 min, cook about 30 min.

Nutritional Information:

1/2 cup serving 32 calories 6 g carbohydrate, 1 g protein, 1 g fat, 1 g fibre