2 tbsp. butter
1 (1 1/2 lb.) head of red cabbage, cored & thinly sliced
1/4 c. vinegar
1 1/4 c. sugar
1/3 c. fresh orange juice
1 (3 inch) stick of cinnamon
1 lb. cranberries
4 tbsp. very thin strips of orange peel

Heat butter in heavy Dutch oven over medium to high heat. Add cabbage and cook, stirring constantly 5 to 6 minutes. Add vinegar and boil 2 minutes. Add sugar, orange juice and cinnamon. Reduce heat. Partially cover and simmer 8 minutes. Uncover pan and increase heat to medium high and add cranberries. Cook until berries begin to pop - stirring frequently 5 to 6 minutes. Remove from heat and stir in orange peel. Discard cinnamon stick. Spoon into bowl. Makes 8 servings.