Soy-glazed red cabbage

Method

1. Bring the butter, sugar, wine and port or madeira to a simmer in a large pan. Add the red cabbage, then mix in the apples, sultanas and star anise. Cover and simmer for about 1 hour, stirring occasionally, until the cabbage is tender.
2. In another pan, heat the redcurrant jelly, vinegar and soy sauce. Bring to the boil, then reduce for 8-10 minutes until syrupy (be careful not to burn the syrup). Remove from the heat.
3. Check the cabbage is tender and the liquid is well reduced. Once cooked, drain any excess liquid and mix the soy syrup through to glaze the cabbage. Serve immediately.