Christmas
Cranberry Glazed Pigs in Blankets
Difficulty
Easy
Time
45 minutes
Serves
24 chipolatas
Ingredients
24 mini pork sausages
12 rashers of streaky bacon
1 jar of Baxters Cranberry Sauce
Juice of 1 orange
Preparation
Cut the streaky bacon in half.
Wrap each sausage in a slice of bacon making sure to overlap the bacon.
Place on a tray on the overlap to hold in place.
The sausages should be in one layer.
Put in preheated oven at 180°C for 10 minutes.
Remove dish from oven and pour in the jar of Baxter’s Cranberry Sauce, giving the sausages a good stir to ensure they are completely coated in the cranberry.
Squeeze over the orange juice.
Return to the oven for a further 10- 15 minutes until the sausages have a nice sticky glaze.
