Chipolatas & cranberry sauce

by Kate Young

A Harry Potter-inspired Christmas side

“A hundred fat, roast turkeys; mountains of roast and boiled potatoes; platters of chipolatas; tureens of buttered peas, silver boats of thick rich gravy and cranberry sauce—and stacks of wizard crackers every few feet along the table”—Harry Potter and the Philosopher’s Stone, J K Rowling.

A great side on Christmas Day, regardless of what else you end up putting on the table. They’re also easy to make on the hob—if you’re anything like my family, last minute space in the oven will be at a premium.


For the cranberry sauce:
2 tbsp light brown sugar
60ml orange juice
100g fresh cranberries
½tsp cinnamon

12 chipolatas
1 tbsp wholegrain mustard
1 tbsp soy sauce
1 tbsp honey


First, make the cranberry sauce. Add the sugar to the orange juice and bring to a simmer. Add the cranberries and the cinnamon and simmer for 10 mins, until the berries have broken down and are melding into the sauce.

Cut the chipolatas in half diagonally. Cook them in a frying pan until caramelised. Whisk the mustard, soy, and honey together and pour over the chipolatas. Cook for 1 min.

Serve the cranberry sauce alongside the chipolatas.

Recipe: Kate Young