Red Cabbage with Cranberries

1/4 cup vegetable oil
4 cups thinly sliced onions
8 cups thinly sliced red cabbage
1 tsp salt, or to taste
2/3 cup apple juice or cider
2 cups fresh or frozen cranberries, sorted and rinsed*
2 TBSP cider vinegar
2 TBSP sugar, or to taste

*If using frozen cranberries, remove from the freezer and allow them to thaw at room temperature while you prepare the ingredients and cook the onions and cabbage.

1. Warm the oil in a large saucepan on medium heat. Add the onions and sauté for about 10 minutes, until translucent. Add the cabbage, sprinkle with the salt, and continue to cook, stirring often, for about 15 minutes, or until the cabbage is tender.
2. Add the apple juice or cider and the cranberries and cook, stirring continuously for 3-4 minutes, just until the cranberries begin to pop. The cranberries should be tender but still hold their shape.
3. Remove the saucepan from the heat, stir in the vinegar and sugar, and serve immediately