Cranberry Braised Red Cabbage - Chef Michael Smith

Ingredients

• 1 head of red cabbage, halved, core discarded and thinly sliced
• 1 large red onion, thinly sliced
• A 14-ounce can (400 mL) of cranberry sauce or jelly
• 1/2 cup (125 mL) of red wine or cider vinegar
• 1/2 cup (125 mL) of water
• 1 teaspoon (5 mL) of Sriracha or your favourite hot sauce
• 1 teaspoon (5 mL) of salt
• 1/2 teaspoon (2 mL) of ground cinnamon
• 1/4 teaspoon (1 mL) of ground allspice or star anise
• A 12-ounce bag (340 g) of fresh cranberries