This indulgent sauce is the perfect festive treat. Make it the star of the show, serve over nut roast or meat, or try as a pie filling or pasta sauce. Serves two as a generous side dish or main.
Dice the onion. Cut the mushrooms into chunks.
Sautee the onions and mushrooms in the olive oil for around 10 minutes, or until the onion is soft and the mushroom has released its juices.
Add a dash of water if it becomes dry.
Stir in the cranberry sauce, garlic granules and soy sauce.
Add the chestnut puree and 200ml (7 floz) freshly boiled water. Bring to the boil, and simmer until the chestnut puree and cranberry sauce are dissolved.