Heat a large saucepan (that has a lid available), over a medium high heat. Add the butter and allow to melt. Add the cloves, cinnamon and garlic and stir until dissolved.

Add in the chopped cabbage. Stir and fry for two minutes in the aromatic butter. Add in the glug of port and allow to simmer for about 2-3 minutes. Season with salt and pepper.

Add the grated apple and then the brown sugar, then next the water and jewelled cranberries. Turn the heat down to medium and bring to a simmer. Cover with the lid.

After the cabbage has been cooking down for around 15-20 minutes and the water reduced down, stir and add the cranberry sauce to glaze the cabbage. Season with more salt and pepper to taste.

Once the cabbage is tender and the cooking liquid gone, remove from the heat.