Sausages in candied bacon with mulled cranberry ketchup

Begin by making the ketchup, as this can be done in advance and will keep for up to 2 weeks in an airtight container in the fridge

Add the cranberries and butter to a saucepan over a high heat, then cook, stirring regularly, until the cranberries are popping and hissing. Add the grated ginger, sugar and port and cook for a further 5 minutes

Reduce the heat to a simmer and add the cinnamon, nutmeg, star anise, orange juice and zest. Use a wooden spoon to gently mash the cranberries and break them up, adding a splash of water if they begin to stick to the bottom of the pan. Gently cook for 10-15 minutes until they form a thick sauce, then pick out and discard the star anise. Taste and add more sugar if desired

Use a hand blender or potato masher to break down the cranberries further, then allow to cool. Store in the fridge until needed

For the sausages, preheat an oven to 150°C/gas mark 2. Pour the sugar in a bowl with a generous pinch of black pepper. Add the bacon, tossing well to coat. Wrap each piece of bacon around a sausage, covering it as much as possible

Place the bacon-wrapped sausages on a baking tray and cook for 20 minutes, leaving them for a few extra minutes if needed until the bacon has crisped up. Serve on a platter with the ketchup on the side, with a glass of Sharp's Doom Bar