Sweet And Savory Braised Red Cabbage

This was given to me by a friend at a potluck and I ate WAY too much. Apples in savory dishes remind me of home and I still have taste for good tart Granny Smiths.

7 ounces Granny Smith apples, medium dice
1 3/4 ounces Onion, medium dice
1 1/2 tablespoons Vegetable oil or rendered bacon fat
8 fluid ounces Water
1 1/2 fluid ounces Red wine
1 1/2 fluid ounces Red wine vinegar
1 1/2 ounces Red currant jelly
1 ounce Sugar
3 each Juniper berries
2 each Cloves
2 each Bay leaf
1 each Cinnamon stick
1 1/2 ounces Red cabbage, chiffonade
1/2 teaspoon Salt
1/4 teaspoon Black pepper, ground

1. Heat a large pot or rondeau over medium-low heat, sweat the apples and onions or bacon fat until the onions are translucent and the apples are slightly soft, about 5 minutes.

2. Add the water, wine, vinegar, jelly, and sugar. The flavor should be tart and strong.

3. Make a sachet by combining the cinnamon stick, clove, bay leaf, and juniper berries. Add the sachet to the pot. Cover and braise until the apples and cabbage are tender, about 15 to 20 minutes. Check regularly to be sure liquids are still present and have not evaporated completely. Add more water if necessary.

4. When the cabbage and apples are tender, remove the sachet.  Season with salt and pepper to taste and serve.