Cumberland sauce

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Heat the clarified butter. Dice the bacon, fry until crispy, remove. Fry the meat in the frying fat. Clean, wash and chop the greens. Peel and quarter the onion. Brown both.

2. 2

   Clean, wash and cut the red cabbage into small pieces and add. Fill up with stock, bring to the boil and add spices. Cook for 1 1/4-1 1/2 hours at medium heat. Remove meat and dice. Add to soup again and season to taste. Serve with crème fraîche and rendered bacon

3. 3

   Stir in cranberries, season with salt, pepper and cayenne pepper. Bring to the boil and simmer for 12-15 minutes. Arrange in a small bowl.