i tripled the recipe (!) for a church potluck, just "guess-timating" the other ingredients and it turned out great. i made it a day ahead of time and decided to serve it cold (due to ease of transporting, etc.) with bleu cheese crumbles mixed in. i preferred it when it was hot, but those who didn't know what they were missing temperature-wise said things like "best red cabbage", "it's nice with the sweetness", and "yours had the yummy stuff (i.e.- apricots) in it." it's definitely an interesting take on red cabbage and might be an acquired taste.... but one worth acquiring!

Reviewed On: Mar. 19, 2007

i used this for my first and only soda bread baking experience and it has gotten rave reviews the four subsequent times i've made it! it is absolutely beautiful and completely delectable. my irish boss says, "as good as my mom's." !*HIGH PRAISE*! my baking afficionado friend says, "give me your recipe. now." !*I AM THE ENVY OF MY PEERS*! DETAILS: i just eye-balled the raisin quotient (probably in the neighborhood of two cups, no need to quibble over the specific amount). i made it once without raisins and it was still spot-on, but not as popular. i substituted lowfat sour cream all four times and it remained uncompromised. orange marmalade is a nice compliment but not at all necessary.

Reviewed On: Mar. 16, 2007