Wondering if someone sniffed a little too much glue at the cranberry packaging plant? Turns out there's a reason for the ...

The resulting sauce has a chunky, jelly-like ... things about cranberry sauce is that it can be made a few days ahead of time ...

1 Soak the gelatine leaves in 3 tbs of cranberry juice ... Never let the liquid boil as this can stop the jelly setting. As a rule, 4 leaves of gelatine set 1 pint of liquid.

Combine the cranberries, sugar, jelly and cognac ... Pour the cranberry filling into the tart shell and chill for at least 1 hour before unmolding and serving with whipped cream, if desired.