Sticky Spiced Berry Sausages
Member recipe by bottlegreen
These are so moreish and a real hit with everyone who tries them, perfect for entertaining. Double the recipe and any leftovers can be served with cold meats or the turkey on Christmas Day.
- 300g cocktail sausages
- 6tbsps bottlegreen Spiced Berry Cordial
- 150g cranberries
- 25g flaked almonds
- Pre-heat the oven to 200c, gas mark 6. Place the sausages in a non stick baking tray, pour over 2 tbsps of the cordial, toss until coated. Cook in the oven for approx 10-15mins turning at regular intervals, top with the flaked almonds and continue to cook for a further 5-10 mins. The sausages and almonds will be golden brown and the cordial a sticky glaze.
- Meanwhile, place the cranberries in a saucepan with the remaining cordial, simmer over a gentle heat until the cranberries are cooked and the cordial reduced to a jam like consistency. Serve the sausages on cocktail sticks with the cranberry relish to dip into.
- Cooks Tip: The cranberry dip is also delicious served with turkey or ham and can be made ahead and stored for several days in the fridge.