Cranberry Jelly Recipe


1 kg Frozen cranberries

3 Clementine’s, chopped and peeled

700g Sugar jam

3 Tablespoons Port


• Tip the berries and Clementine’s into a preserving pan, add 1 litre of water.

• Gently heat, stirring frequently, for 30 mins until the berries are soft.

• As the mixture softens, lightly crush to release the juice from the berries.

• Cool the mixture, then tip into a jelly bag suspended over a large bowl.

• Leave overnight.

• The next day, measure the liquid. You should end up with 1.4 litres. If less, add water to make up mixture. If more, boil to evaporate.

• Meanwhile, sterilise your jars and put a small plate in the freezer.

• Return the liquid to the pan and add sugar.

• Heat until dissolved and then bring to the boil, skimming off any scum.

• Allow to cook for about 20 mins.

• Use a sugar thermometer to take the temperature up to 105C or, after 15 mins, start checking it is set by dropping the mixture onto a chilled plate.

• When it is ready, the mixture will appear set.

• Remove any remaining scum and stir in the Port.

Turkey Leg and Chestnut Croquette


3 Turkey legs

100g Blanched chestnuts

300g Mashed Potato



1 Egg

20ml Milk

5g Flour


• Roast legs in the oven then allow to cool

• Remove turkey meat from the legs

• Mix turkey meat and mashed potato together adding chopped chives and chestnuts

• Dip in Egg, Flour and Breadcrumbs and bread crumb small portions of your mash and turkey leg

• Deep fry at 160 degrees

Turkey Gravy


2 Onions, chopped

1 Large carrot


1.3L Turkey or chicken stock

3 Tablespoons Plain Flour

5 Tablespoons White wine or water

Salt & Pepper, to taste


• Place vegetables into a large pan.

• Add turkey neck (optional).

• Pour in stock and simmer for 1 hour.

• Strain vegetables then return liquid into the pan (For textured gravy, remove the turkey and blitz carrot and onion into the stock until smooth).

• Blend the flour with white wine or water and blend into stock.

• Stir over the heat until thickened.

• Allow to cool and then chill.

• Once serving, heat in a pan until piping hot.

• Add juices from the turkey and season.

This week’s Christmas tips are by Glenn Roach, Executive Chef of the Surf & Turf Restaurants in Macdonald Hotels & Resorts.