Make a trayful of sticky, sweet-tart sausages to pass around at a party or as an alternative to pigs in blankets.
Fry the sliced red onions in a pan with the oil for five minutes or so until softened. Add the sausages to the pan.
As the sausages start to brown, add the jelly and cranberries
Cook on a low heat for 20 minutes, stirring occasionally, until caramelised and sticky.
Grate over the clementine zest and serve.
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Nigel Slater shares the flavours that for him make Christmas a truly delicious season.