1 large head red cabbage (about 3 pounds), thinly sliced
1/4 cup red wine vinegar
1/4 cup apple juice
1/4 cup plum or currant jelly
2 tablespoons brown sugar
1/2 teaspoon salt
1/2 teaspoon pepper
In a Dutch oven or large saucepan, cook cranberries in butter until softened, about 3 minutes. Add the remaining ingredients. Cover and cook over medium-low heat until cabbage is wilted, about 5-7 minutes.
Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 1 hour or until tender. Serve with a slotted spoon.