• 8 large chipolata sausages
• 8 large slices smoked
• streaky bacon
• 170g light brown sugar
• Black pepper, to taste
• For the mulled ketchup
• 200g fresh cranberries
• 50ml port
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 orange zest and juice
• 2 star anise
• 1 tsp grated root ginger
• 30-50g light brown or
• caster sugar (add more or
• less according to your taste)
• Knob of butter

1. Pour the sugar and black pepper into a bowl and tip in the streaky bacon, then mix well until the bacon is covered.
2. Wrap each slice of bacon around a sausage, completely covering up the sausage.
3. Place on a baking tray and cook at 150C for 20 minutes. It may take a bit longer for the bacon to crisp up, so bake for longer if necessary, but don't turn the temperature up.
4. Add the cranberries and butter to a crockpot or sturdy saucepan on a high heat. Stir well until the cranberries are popping and hissing. Add the grated ginger, sugar and port and stir well for about 5 minutes.
5. Reduce the heat to a simmer and add your mulled spices/flavours. Use a wooden spoon to push down on the cranberries and break them up, adding a little water if needed to stop it sticking, then simmer for 10-15 minutes.
6. Taste and add more sugar and seasoning if required. Use either a hand blender or potato masher to break down the cranberries further and allow to cool. You can store this in the fridge, in an airtight container, for up to 14 days.
7. Place the delicious pigs in candied blankets on a serving platter with a bowl of your mulled cranberry ketchup and get dipping!

Pairs perfectly with a Sharp's Doom Bar.