New York sweet cranberry mustard

A delicious relish to serve with the Thanksgiving leftovers or to bookmark for Christmas from Diana Henry's Salt, Sugar, Smoke. It keeps for up to 2 weeks in the fridge.

"This is inspired by a mustard served at New York’s Home restaurant, a fabulously comforting place. I have made it slightly sweeter. It’s perfect at Christmas when you’re making all those turkey and ham sarnies and want cranberries with a kick."

Fills 1 x 225g (8oz) jar

100g (3½oz) dried cranberries

150ml (5fl oz) apple or orange juice

200g (7oz) fresh cranberries

3 tbsp granulated sugar

4 tbsp runny honey

1 tbsp olive oil

1 small red onion, finely chopped

1 tbsp red wine vinegar

1 tbsp grain mustard

sea salt

freshly ground black pepper

1 Put the dried cranberries in a pan and add enough apple or orange juice to cover. Bring to a boil then remove from the heat and leave to plump up for 30 minutes.

2 Put 200ml (7fl oz) of water and the fresh cranberries in a saucepan and bring to a boil. Reduce the heat and simmer until the cranberries have popped (about five minutes), then add the sugar and honey and stir until dissolved.

3 Heat the olive oil in a small frying pan and sauté the onion until soft and golden. Add the vinegar and mustard and cook gently for another five minutes. Mix this with both types of cranberries and any remaining soaking liquid from the dried cranberries, and season to taste.

4 Whizz in a food processor using the pulse button (if you want it really smooth you can then press the mixture through a nylon sieve, but I leave it chunky). Pot in a sterilized jar, cover with a waxed paper disc, then seal with a vinegar-proof lid. Cool, and keep in the refrigerator for up to two weeks.

How to use

This is obviously a good thing to have around at Christmas, and it’s good with cold ham too. Russians eat cranberries with red meat, so don’t rule it out with cold rare roast beef. Its USP is that it is both hot and sweet.

Wine tip: You're obviously not going to match your wine specifically to a relish but its sweet-sharp character will affect any pairing you're contemplating. I'd suggest a good quality Beaujolais or other bright, fruity red. A medium dry cider would be good too.

Salt, Sugar, Smoke by Diana Henry is published by Mitchell Beazley at £20. I'm also a big fan of her new book Simple.

Cranberry gin sling jellies with spiced cream

A simple and delicious Christmas dessert from my mate Sarah Randell, food director of Sainsbury's Magazine, which combines two of my favourite things, jelly and cocktails.

Sarah says: An elegant and refreshing dessert with a cheeky alcoholic kick. To make the jellies low-fat (as if you'd be worried about that at Christmas FB) top each with a scoop of vanilla frozen yogurt instead of the cream.

Prep 15 mins
Total time 20 mins, plus setting
Get ahead Make the jellies up to the end of step 3 one day ahead

6 leaves fine-leaf gelatine (Sarah used Supercook Select)

500ml cranberry juice

100g caster sugar

75ml gin

3 tbsp sweet vermouth

1 wine-mulling spice bag

1 cinnamon stick

a dash of Angostura bitters

To finish

150ml whipping cream

a pinch each of ground cinnamon, cloves
and ginger

1 tbsp icing sugar

a few fresh cranberries, tossed in caster sugar

1 Soak the gelatine leaves in cold water for 10 minutes.

2 In a pan, gently heat the cranberry juice, sugar, gin, vermouth, wine-mulling spice bag and cinnamon stick. Simmer, stirring to dissolve the sugar. Remove from the heat and add the gelatine leaves (squeezed of excess water). Stir until dissolved. Add the Angostura bitters.

3 Remove the spice bag and cinnamon stick. Pour the liquid into four glasses. Cool, cover and chill overnight.

4 Whip the cream with the spices and icing sugar. Top each jelly with the spiced cream and a cranberry or two.

Sarah is also the author of Weekend Baking and co-author of The Camper Van Cookbook and Camper Van Coast. You can find more of her recipes, posts and cooking tips on the new Sainsbury's Magazine blog Kitchen Secrets

Photo © Martin Poole

Celeriac, leek, chestnut and cranberry pies

If you're vegetarian - or catering for one - you expect more than the Christmas sides while everyone else tucks into the turkey. This delicious pie from Rachel Demuth of Demuths Cookery School in Bath fits the bill perfectly.

Celeriac, leek, chestnut and cranberry pies

Makes: 1 large 20cm pie or 4 individual pies using large (100ml) ramekins or 3 7.5cm/3 inch metal rings

For the pastry:

• 300g plain flour
• 150g butter (or margarine if vegan)
• 1 tsp wholegrain mustard
• A little water as needed
• Milk to glaze
• Olive oil to rub the pie tin

Filling:

• 1 leek, sliced
• 1 clove garlic, chopped
• 1 small celeriac, peeled and cubed into 1 cm cubes
• 100g pre-cooked chestnuts
• A small glass of white wine or dry sherry
• A handful of chopped sage and thyme
• Salt and pepper to taste
• A squeeze of lemon juice
• Rapeseed oil to cook
• 4 tbsp cranberry sauce – either homemade or shop bought
• Optional extras: grated cheddar or vegetarian Parmesan cheese, cubes of Brie or Stilton, a splash of cream

1. Preheat oven to Gas mark 6/200°C

2. Put the flour and butter into a bowl (or a food processor) and rub (or whiz) until it resembles breadcrumbs. Add the mustard and stir in well, or whiz, until the mixture forms a ball. If the mixture is too dry add a little water until it comes together easily. Wrap the pastry in cling-film and leave in the fridge to chill for at least an half an hour. (This can be left overnight and will keep for 3 days in the fridge or 3 months in the freezer.)

3. Split the pastry into the number of pies you want to make and then take about 2/3 of each ball to make the pie case - the rest is for making the lid. Roll out the larger ball of pastry out to a thickness of 2mm with a rolling pin. Rub the inside of the ramekins or rings with olive oil and push the pastry gently into the dish so that it goes into all of the edges and hangs over the top. Trim off the overhang to 1cm below the top of the ramekin (the pastry will shrink when cooking). You will be left with extra pastry for topping the pies later. Wrap this in cling-film so it doesn’t dry out.

4. Bake the pastry cases blind (without their filling) for 10 minutes – if you have some you can use baking beans on a piece of greaseproof paper. Remove the beans and paper and return to the oven for 5 minutes-the pastry should look dry; if it is wet return it to the oven for a further 5 minutes.

For the filling:

1. Heat a large saucepan and 2 tbsp of rapeseed or vegetable oil. Add the leeks and gently cook, with the lid on, for 10 minutes, checking that the leeks aren’t colouring as you cook.

2. Add the garlic and celeriac and raise the temperature. Fry the celeriac until it is starting to turn golden around the edges. Add the chestnuts, wine and herbs and stir well. If you want to add a splash of cream and/or cheese add it now.

3. Cook for 10 minutes or until the celeriac is just cooked. You may need to add a splash of water or wine to stop it from drying out. Taste and add salt, pepper, lemon juice and more herbs to your taste

To assemble the pies:

1. Carefully divide the filling mixture between the pastry cases (any leftovers are great to serve as a side dish or keep to eat the next day) make a hole in the middle of the filling and fill with a spoonful of cranberry sauce, then push the celeriac filling over the top of the cranberry.

2. Brush the top edge of the pastry with olive oil. Roll out the remaining pastry and place over the top of the ramekins. Press the edges securely and press a fork around the edges to seal.

3. Using a sharp knife trim off the cooked overhang and the uncooked pastry top neatly.

4. If you like you can decorate the pies with shapes such as stars, holly or whatever cutters you have or shapes you can cut with a knife. Stick these on with a little water and glaze the top of the pie with soya milk.

5. Bake for 15 minutes until the top of the pies are golden (or for 45 mins at 180° if you're making a single large pie). If you want to freeze or reheat the pies don’t overcook them at this stage, if you are eating them straight away bake for a further 5 minutes or a little longer for a whole pie. Allow to cool slightly and then carefully turn out the pies.

What to drink: Fortunately you can pair much the same type of wine with this pie as others in the family may be drinking with the turkey: a creamy chardonnay or a Rhône or Rhône-style blend of syrah, grenache and mourvèdre would both work well

Demuths is the centre of Bath at 6 Terrace Walk, BA1 1LN. Tel: +44 (0)1225 427938