Get ready for Christmas
Featured in the November 2011 handbook.
These can be made in advance and will keep until Christmas
100g light muscovado sugar
Zest and juice of 1 orange and 1 lemon
250g pack fresh or frozen cranberries
Add all ingredients into a pan and bring to the boil stirring Allow to simmer until cranberries are soft and jam like Pour into sterilised jar and seal - turn upside down for 10 seconds
Turn upright and allow to cool, store in a cool dark larder.
1 med onion, peeled and finely chopped
Generous pinch of dried thyme
454g pack Cumberland sausages or your favourite sausages, skins removed
100g pack whole cooked chestnuts chopped (if you can't buy them roast put some in a hot oven for 20 minutes and remove shells and chop)
zest and juice of 1 lemon
Small handful of chopped parsley
45g fresh breadcrumbs
5 rashers streaky bacon
Gently sweat the onion in the butter until soft Add to the rest of the ingredients except the bacon Line a small loaf tin( approx 500g) or earthenware pot with the bacon) allow slices of bacon to hang over side) Pour in the stuffing, cover with the overhang of bacon Cover with lid or foil and freeze, ready for cooking at Christmas.
When needed remove from freezer night before and refrigerate. Cook in a preheated oven ( 180C ) for approx 90 minutes Allow to rest, turn out and slice.