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Make the relish up to 3 days ahead and keep in the fridge. Prepare the wreath up to the end of step 6 a few hours ahead, cover and chill, or freeze for up to 1 month. Bake from frozen, for 55 minutes.
Reserve 4 tablespoons of cranberry sauce for later, then put the rest into a small pan with the remaining relish ingredients. Bring to a simmer and cook for 2-3 minutes, then leave to cool. Remove the pastry from the fridge about 10 minutes before you need to roll it out.
Mix the sausage meat, sage, ground cloves, mace, and some salt and pepper with your hands in a bowl. Preheat the oven to 200°C, fan 180°C, gas 6.
On a floured surface, roll the pastry to a long rectangle, about 30cm x 45cm. Spread the reserved 4 tablespoons of cranberry sauce lengthways down the middle of the pastry, in a line about 5cm wide. Mould the sausage meat into a long log and lay it on top of the cranberry sauce.
Use the beaten egg to brush down one side of the pastry. Fold the other side over the meat, then the eggwashed side over this to seal. Turn over, so the seal is at the bottom, to look like a giant sausage roll. Transfer to a baking sheet lined with baking paper.
Cut two-thirds of the way though the sausage roll roughly every 3.5-4cm, to make 10 to 12 sections, then join the two ends (uncut side in the middle) together with a little more egg wash, to form a wreath.
Gently twist each piece of sausage roll over, without tearing it from the main body, so it is filling-side up. Brush any exposed pastry with the remaining egg wash.
Bake for 40-50 minutes until the pastry is golden and puffed, and the sausage meat is cooked through.
Serve with the relish in a small bowl in the centre for dipping (remove the whole spices and zest first, if you like), and tuck in the herbs for presentation, if using.
Watch our video below to see how to cut and form your wreath.