Nut Roast with Chestnuts and Cranberries

For the cranberry sauce, boil down the red wine with the cognac, cloves, cinnamon, vanilla, juniper berries and peppercorns to about 125 ml. Strain through a fine sieve.

Strain the jelly and stir in along with the orange zest. Add the drained cranberries and season with the raspberry vinegar.

Preheat the oven to 180 °C convection oven. Butter a loaf pan (approx. 1 l).

For the nut roast, peel and finely dice the onions. Fry in the hot butter with a little color and set aside.

Mash the chestnuts to a puree.

Toast the hazelnuts in a dry pan until fragrant, grind them together with the walnuts in a blender.

Mix the onions, chestnuts, nuts and breadcrumbs. Beat the eggs and the egg yolk with the soup. Add the nut mixture and mix.

Wash the thyme, shake dry and strip the leaves from the branches. Add to the nut mixture and season with salt and pepper.

Pour into the mold, smooth out and bake in the oven for about 35 minutes (test with a stick).

Turn the nut roast out of the pan and pour the sauce over it. Garnish with fresh thyme.

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