Chestnut Cranberry Xmas Ring Recipes

CHESTNUT & CRANBERRY ROLL

Chestnut & cranberry roll image

Forget fiddly stuffing balls, this clever roll tastes delicious, plus its practical shape makes it ultra-simple to slice

Provided by Jane Hornby

Categories Dinner

Time 1h30m

Yield Makes 2 rolls, each cuts into 8 slices

Number Of Ingredients 13

Ingredients

1 tbsp olive oil
1 onion, finely chopped
2 Bramley apples, approx 140/5oz each, peeled
3 x 450g/1lb packs good-quality pork sausage
2 x 200g/7oz packs vacuum-packed chestnuts, roughly chopped
small bunch parsley, leaves roughly chopped
small bunch sage, leaves roughly chopped
small bunch thyme, leaves stripped
1 egg
100g white breadcrumb
175g fresh or frozen cranberry
24 rashers streaky bacon
butter, for greasing

Steps:

Heat the oil in a large frying pan, then gently fry the onion for 5 mins until softened. Finely chop the apples either by hand or in a food processor.
Squeeze the sausagemeat from the sausages into a large bowl, then add all the other ingredients, except the cranberries and streaky bacon. Season generously, then get your hands in and mix well. Weigh out 450g of the stuffing and mix a handful of the cranberries into it. Use to stuff the neck of the turkey (see 'Goes well with').
To assemble, butter and season a large sheet of foil. Stretch out the bacon rashers slightly with the back of a kitchen knife, then overlap 12 rashers on the foil. Spoon half of the stuffing mix evenly over the bacon, leaving a border of about 3cm. Scatter with half the cranberries, then pat them in. Tuck the long edges of the bacon over the stuffing; then, using the foil to help, roll the stuffing up into a log shape. Repeat to make a second roll.
Heat oven to 190C/fan 170C/gas 5. Put the foil-wrapped rolls onto a roasting tin and roast for 45 mins. Unwrap, draining off any juice, then finish roasting for 15 mins until the bacon is crisp.

Nutrition Facts : Calories 291 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 1.69 milligram of sodium

CRANBERRY & CHESTNUT FALAFEL

Cranberry & chestnut falafel image

Add a bit of seasonal spirit to your chickpea bites with fruit and nuts. Serve with a creamy yogurt dip and fresh coriander

Provided by Jane Hornby

Categories Starter

Time 35m

Yield Makes about 20 (serves 6-8 as a nibble)

Number Of Ingredients 11

Ingredients

1 sweet potato , peeled and cut into big chunks
400g can chickpea , drained
200g ready-cooked vacuum-packed chestnut
1 large egg
½ tsp chilli flakes
2 tsp cumin seed
1 garlic clove
small pack coriander , roughly chopped, plus a little more to serve
85g cranberry , defrosted if frozen and halved if you have time
4 tbsp vegetable or sunflower oil
150g pot creamy Greek-style yogurt , to serve

Steps:

Put the sweet potato into a microwave-proof bowl, add 1 tsp water and cook on High for 2 mins. Mash in a large bowl.
Put the chickpeas and chestnuts into a food processor and pulse until well chopped but not pasty. Tip on top of the sweet potato, then add the egg, spices, garlic and coriander. Season generously and mix well with your hands. Add the cranberries. Shape dessertspoon-sized balls of the mix into 20 or so patties. Can be made ahead and chilled for up to 3 days.
Heat 2 tbsp oil in a large non-stick frying pan. Fry half of the falafels for 2 mins on each side until golden. Lift onto kitchen paper to drain. Repeat with the second batch. Can be made up to 2 days ahead and reheated. Let the falafel cool for a few mins before serving with the yogurt, plus a scattering of coriander.

Nutrition Facts : Calories 214 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium

THANKSGIVING CRANBERRY, RHUBARB, CHERRY, CHESTNUT CHUTNEY

Thanksgiving Cranberry, Rhubarb, Cherry, Chestnut Chutney image

This Tangy Thanksgiving Chutney is a mixture of Rhubarb, red onions, apples, chestnuts, cranberries, dried cherries with brown sugar, balsamic and spices. Use as a condiment with meat or poultry. Spread inside a left over turkey sandwich. Served over warmed crumbled goat cheese or creamy brie on top of toasted bread, it makes an elegant holiday hors d'oeuvre for the holidays.

Provided by Rita1652

Categories Chutneys

Time 1h20m

Yield 8 cups

Number Of Ingredients 16

Ingredients

12 ounces frozen cranberries or 12 ounces fresh cranberries, 3 cups
2 medium gala apples, 8 ounces or 2 cups diced apples
1 lb rhubarb, trimmed and cut into 1/2 inch pieces
7 ounces chestnuts (From the jar is easy)
6 ounces dried cherries (1 cup diced)
8 ounces red onions, thinly sliced (2cups sliced)
1 cup light brown sugar
1/3 cup balsamic vinegar
1/4 cup finely chopped crystallized ginger (2 ounces)
1/2 teaspoon allspice
1/4 teaspoon ground cardamom
1 pinch ground cloves
1 cinnamon stick
2 teaspoons fresh thyme
1 1/2 teaspoons salt
fresh ground pepper

Steps:

In a large stainless steel pot add all the ingredients.
Bring to a boil for 5 minutes stirring often then reduce heat to simmer.
Let the chutney simmer - uncovered - for 1½-2 hours.
Stirring frequently while cooking.
Jar and chill or process in a water bath for longer shelf life.

Nutrition Facts : Calories 231.5, Fat 0.6, SaturatedFat 0.1, Sodium 451.6, Carbohydrate 57.1, Fiber 4.8, Sugar 36.6, Protein 1.6

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