1 head red cabbage, coarsely shredded
2 tart cooking apples, peeled & chopped
2-3 tbsp. bacon drippings
1 tbsp. butter
1/2 c. raisins
1 - 1 1/2 qts. Cran-Grape or Cran-Apple juice
1/2 c. white vinegar
1 c. sugar
1/2 tsp. black pepper

Heat the bacon grease and butter in a heavy saucepan. Add the cabbage and coat it well. Add the apples, raisins and Cran-Grape juice and let it simmer for 1 1/2 hours, stirring frequently. Add sugar and vinegar and pepper. (No salt is needed because bacon grease is salty.) Cook another 1/2 hour. More juice may be added for moisture.

Serve cold on pate or on meatloaf sandwiches.