• 1 tbsp olive oil
• 1 tbsp sugar
• 1 medium onion
• 800 g red cabbage
• 1/2 tbsp salt
• 1/2 c water
• 2-4 tablespoons for cider vinegar

Wash and chop the cabbage very finely. Place the chopped onion, apples and sugar in a large pot with the hot oil and cook for a few minutes before adding the cabbage and the rest of the ingredients. Simmer for about an hour adding more water during the cooking process if necessary.

Choose fruit with good colour and thin skins.  Cut the lemons in half,  juice them and either freeze or use in another recipe.   Then remove some but not all of the pith and the excess flesh from the fruit.  Cover the skins with water, add 2 tsp of water and boil the skins until soft but not mushy.  Drain.

Make a syrup with ½ c sugar to 1 cup of water and boil the cooked peel in this for 5-10 minutes.  Store in the syrup.  (Can also be frozen)