RED CABBAGE AND CRANBERRIES

2 tablespoons corn oil
1 onion, thinly sliced
1 1/2 pounds red cabbage, cored and thinly shredded
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 rounded teaspoon freshly grated nutmeg
1 1/2 cups cranberries, picked over and rinsed
1 teaspoon freshly ground black pepper
Grated zest and juice of 1 lemon
1 teaspoon red wine vinegar
1 rounded tablespoon honey
1 teaspoon salt

In a large, heavy-bottomed non-reactive skillet over medium heat, heat corn oil and saute onion until translucent.

Add cabbage and toss with a wooden spoon to combine. Add cloves, cinnamon, nutmeg, cranberries, pepper, zest and juice of lemon, vinegar, honey and salt. Toss again to combine.

Cook until cabbage wilts and cranberries pop, about 15 minutes. Taste for salt and add as desired.

Serve warm or at room temperature.

Servings: 6-8
Adapted from source: The Nantucket Holiday Table by Susan Simon