1 cup coarsely chopped cranberries
¼ cup white sugar
2 oranges, peeled and sectioned into “supremes”
1 red onion, halved and thinly sliced
4 cups shredded red cabbage
1 large Granny Smith apple peeled, cored and chopped
¼ cup apple cider vinegar
salt and pepper
1. Rinse and drain the cranberries, discarding any bruised ones. In a small bowl, toss together the cranberries and sugar. Cover and refrigerate at least 2 hours, or overnight.
2. In a large bowl, toss together the oranges, onion, cabbage, apple and vinegar until evenly coated. Cover and refrigerate at least 2 hours, or overnight.
3. Add salt and pepper to taste. When ready to serve add cranberry mixture and toss again.