Port and cranberry braised red cabbage

Ingredients

• 75g (3oz) butter
• 2 red onions, finely sliced
• 1.5kg (3lb 5oz) red cabbage, very finely sliced
• 300ml (½pt) port
• 4tbsp cranberry sauce
• 75g pack dried cranberries
• 2tbsp light muscovado sugar

Recipe

Melt the butter in a large heavy-based pan, add the onions and gently cook for 15 mins until very soft. Stir in the remaining ingredients, plus 150ml (¼pt) water and salt and black pepper.
Bring to the boil, cover and simmer for 1 hour. Remove lid and cook for a further 15 mins until all the liquid has gone. Check seasoning and serve.

(This one actually tastes better for sitting overnight in the fridge. Just cool, cover and store in the fridge overnight. Reheat in a pan or in the microwave.)