INGREDIENTS


• 250g cranberries

• 2 tbsp Jaffa satsuma juice

• Grated zest of 1 Jaffa satsuma

• 2 tbsp sugar

• 100g butter

• 2 onions, finely chopped

• 2 celery sticks, finely chopped

• 250g fresh white breadcrumbs

• 1 beaten egg

• Salt

• Black pepper

METHOD


Step 1 - Put the cranberries and satsuma juice into a small pan, and bring to a simmer

Step 2 - Cook until softened, but ensure the cranberries keep their shape – this should take around 5 minutes

Step 3 - Add the zest and sugar into the mix, stirring to dissolve the sugar, and then take the pan off the heat

Step 4 - Now melt the butter, and add the onion and celery, cooking gently. Stir occasionally until softened, and then add in the cranberry mix and breadcrumbs.

Step 5 - Stir in the beaten egg to bind the mixture, and then season with salt and pepper. Allow to cool before using to stuff meat, or, alternatively, place into an oven-proof dish and bake for 15-20 minutes on a medium heat, until the top is golden and crispy

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