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What you need:

40g unsalted butter, softened
Finely grated zest of ½ orange
Small handful of fresh flatleaf parsley, finely chopped
1kg fresh Brussels sprouts
200g pack cooked and peeled whole chestnuts, roughly chopped

What you do:

Make the orange butter. Put the butter, zest and parsley in a bowl, season, and beat until smooth. Wrap in greaseproof paper and chill for 15 minutes.

Wash the sprouts in salted water. Drain, rinse, and discard any damaged leaves. Bring a large pan of water to the boil, add the sprouts and blanch for 3-4 minutes. Drain and plunge into cold water. Repeat, until cool, then drain and set aside.

Just before serving, melt half the orange butter in a frying pan over a medium-high heat. Add the sprouts and chestnuts and cook, stirring, for 2-3 minutes, until tender. Season and put in a serving dish. Dot the rest of the butter over the top to serve.

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What you need:

1 bag of fresh cranberries
1 cup of sugar
1 cup of fresh orange juice
1 tsp of orange zest

What you do:

Put all ingredients into a sauce an and mix well.
Cook over medium heat and bring to a boil.
Boil for about 10 minutes until the cranberries pop. There may be a few light colored ones that don’t pop, but don’t worry. They soften as the sauce cools.

Serve the sauce at room temp or slightly warm.

The sauce can also be made up to 2 days before and kept in the fridge.

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What you need:

2 tbsp white wine vinegar
¼ cup blood orange juice
2/3 cup olive oil
½ clove garlic, crushed and finely chopped
1 tbsp finely chopped shallots
2 tsp finely chopped fresh parsley
2 tsp finely chopped fresh chives

What you do:

Place all ingredients in a jar and shake until the dressing is well blended. Alternately, you can vigorously whisk the ingredients in a small bowl until they are completed incorporated together.

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What you need:

6 large oranges
2 x 135g/5oz packets of jelly

What you do:
Prepare the jelly according to the packet instructions, but using slightly less water so it is a little firmer, then put in the fridge to set. Cut a slice from the stalk end of each orange. Cut out eyes, a nose and a mouth shape using a sharp, pointed knife. Hollow out the oranges using a small sharp knife and spoon so that you are left with just a shell.

Fill with the chopped jelly.

 

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