Impress your party guests with this Christmassy nibble board – it’s just not Christmas without pigs in blankets!
For the pigs in blankets you’ll need:
- 60ml (4 tbsp) runny honey
- A pack of smoked bacon
- 900g (2 lb) good-quality chipolatas
- Cranberry Sauce (shop bought or home made)
For the home made cranberry sauce, you’ll need:
- 1 packet of fresh cranberries.
- 170g of white caster sugar.
- The juice and zest of an orange
- 1 tsp Nutmeg
- 2 tsp Cinnamon
- 3 x Cloves
Start by firing up your wood fired oven to its optimum temperature and allow the oven to cool down to a roasting environment. Maintain the temperature at 200 degrees C. For more information, please refer to our Cooking Techniques Guide.
For the cranberry sauce:
Wash your cranberries, drain off and set aside. Zest the orange. Do this before you extract the juice or you’ll find it almost impossible to get the zest. Measure out the sugar, and pop it into a cast iron pot, along with the cranberries and orange juice.
Bring up to the boil and simmer for 10 minutes or so. The cranberries will begin to burst and the juice will turn a nice deep red. At this point it’s nice to add some spices along with your orange zest. We like to use a few cloves, a pinch of cinnamon and some freshly grated nutmeg. Throw them all in the pan of bubbling cranberries to add a bit of that seasonable warmth.
As soon as it comes to the boil again, remove the pot from the oven. Spoon it into your glass jar and hey presto – quicker than you can say Santa’s hat it’s all ready to be dipped!
For the pigs in blankets:
Unless you have bought cocktail sausages, you’ll need to divide up your chipolatas. Twist each one in the middle and cut in half. Add them to the sticky honey in a large bowl. When you are happy that all the sausages have a good coverage, tip the sausages and the sauce into a roasting tin lined with foil and cook in your wood fired oven for 30-40 minutes, turning occasionally.
Serve them on a decorative plate or wooden board; you can add some Christmas decoration like a sprig of holly to be a bit fancy and place the cranberry sauce on the side in it’s glass jar for dipping!