Maple Pigs in Blankets with Cranberry Chutney

For the maple cranberry chutney

• 500 g cranberries, fresh or frozen
• 2 apples, peeled and diced into ½ inch cubes
• 100 g maple sugar 
• ½ cup  apple cider vinegar
• 1 orange, juiced
• 105 ml maple syrup
• 2 tsp ground cinnamon
• 1½ tsp ground ginger
• ½ tsp allspice
• ½ tsp kosher salt

For the pigs in blankets

• 12 smoked streaky bacon slices
• 12 Cumberland chipolatas
• 1 sheet of puff pastry
• 4 tbsp amber maple syrup
• 1 egg (for egg wash)

to make the maple cranberry chutney

1. Mix all the ingredients in a pot and bring to a rapid boil over a high heat.
2. Reduce the heat to low, cover with a lid, and simmer for 45 minutes.
3. Remove the lid and simmer the chutney for 15 minutes more, until thickened.
4. Let the chutney cool completely, then spoon the chutney into a bowl or jars, and refrigerate until ready to use.

to make the he maple cranberry chutneypigs in blankets

1. Preheat the oven to 180°C.
2. Cover a baking tray with foil or baking parchment.
3. Cut the puff pastry sheet into 12 strips.
4. Wrap a rasher of streaky bacon around each sausage, then wrap the pigs in blankets with the puff pastry strips.
5. Put the pigs in blankets on the baking tray.
6. Brush each pig in blanket with egg wash and cook in the oven for 18-20 minutes until lightly browned.
7. Brush the pigs in blankets with maple syrup when they are cooked.
8. Serve with the cranberry chutney.