Traditionally, this dish is served throughout Scandinavia as part of the smorgasbord or Christmas dinner, but it seems (to me, at least) equally at home in a Thanksgiving spread. The apples dissolve, leaving a sweetness that is balanced by the tartness of the vinegar; to emphasize one element or the other, add either the (sweet) jelly or the (astringent) red wine. Kind of like cranberry sauce, this dish is a nice counterpoint to the heaviness of the rest of the meal.
Braised Red Cabbage with Apples
Very, very good.