Braised red cabbage

Before you start

Why it’s the best braised red cabbage
Sweet, sour, savoury: Apple and black cherry jam lend complex fruitiness, while the braising liquid balances red wine vinegar, port and chicken stock. As for the spices, the citrussy note of juniper really lifts the flavour. A two-hour simmer then allows the punchy aromatics to mellow and the cabbage to soften while retaining some texture. The whole thing finishes up a beautiful purple, with the cherry jam adding superstar glossiness to the dish.

Spice world: We’ve gone all out with the festive flavours by using spices with sweet, warming, aromatic flavour profiles: cinnamon, cloves and star anise. In addition, the piney, slightly citrussy flavour of juniper subtly lifts the flavour to stop it being too cloying.

Be patient: This recipe takes time, but it’s worth it. Simmering the cabbage for 2 hours allows the punchy aromatics to mellow and the cabbage to soften while retaining some texture. The gradual cooking process creates a gorgeous shiny glaze as the liquid reduces, ensuring no dried out crunchy cabbage or a puddle of braising liquid in the bottom of the dish.

Purple power: We all know you eat with your eyes, and the striking punch of bright purple really stands out against the browns and greens on your Christmas dinner plate. The cherry jam ensures an extra glossy finish too.

Make ahead: You can cook this in its entirety then keep it in the fridge for up to 3 days or the freezer for 3 months. Gently warm it through before serving.