Cranberry & red onion sauce

Keep this in mind for next Christmas, this makes loads so perfect with all that leftover turkey!

1 large red onion
2 tbsp vegetable oil
250 ml orange juice
150-200g Demerara sugar
250g fresh or frozen cranberries

Gently cook the onion in the vegetable oil for a couple of minutes until soft, add the orange juice and 150g of sugar and simmer until the mixture has reduced by half.
Add the cranberries and continue simmering for 10-12 minutes until the cranberries begin to break up.
Stir in more sugar if necessary; remove from the heat and leave to cool.

Cheat's Christmas Ice-cream Bombe

From Sainsbury's Magazine

Serves 8-10

For the Bombe
400g butter brioche loaf
200ml double cream
75g dried cranberries
75g ready to eat dried apricots, chopped
75g pistachios (or other nuts), chopped
75g dark chocolate, finely chopped

For the Coating (make double if you want enough to serve with sauce)
125g dark chocolate, roughly chopped
150ml double cream
1 tbsp light muscavado sugar

Cut the brioche into strips, reserving a large slice for the bottom of the bombe
Use these to line a deep pudding basin, approx 22cm diameter
Whip the cream to soft peaks, fold in the other bombe ingredients (reserve some nuts for decorating if wished)
Spoon into the brioche-lined pudding bowl
Cover with cling-film, freeze for at least 3 hours

To make the coating, put cream and sugar in a pan and bring just to boil
Pour over the chocolate to melt it and mix well
Leave sauce to cool until it starts to thicken
Take the bombe out of the freezer, and turn onto non-stick baking paper on a plate
Spread the chocolate mixture over it
Decorate with edible glitter, stars, nuts or grated chocolate
Freeze for at least 1 hour
Take out of freezer 45 mins before serving and transfer to a serving plate
Heat remaining sauce if you made double quantity and drizzle over slices of the bombe to serve