1 small head red cabbage, shredded
1 mealy Fuji apple, diced
3 small beets, chopped
1 Cup apple cider
3 Tablespoon apple cider vinegar
1/2 teaspoon cloves
1 Tablespoon butter
Put everything except the butter in a medium to large saucepan, bring to a boil, and simmer for about 45 minutes. Take off the heat and stir in the butter as it melts.
I like things more sour, so next time I'll use a bit more vinegar, or my stronger red wine vinegar. Since my butter was lightly salted, I didn't find any need to add any salt to the dish. I think a little freshly ground pepper on top would also be a great addition. This was an excellent side to my sardine salad and a glass of white wine. Plus it was exceptionally filling! (Though I did find room for a honey-sweetened pumpkin cookie square.)
Started a new knitting project last night: a Noro silk garden scarf. There's a trick you can do, using two balls at once, alternating two rows of each, so two color changes are happening at once. I made something similar for my brother once, in a 1x1 rib, but this one is more of a 2x2 seed stitch, as I want a thin fabric. I'll have to check the layout of the colors--right now I've got two purples going at once--to make sure that I like the contrast.