Fry's Country Roast with Cranberry and Chili Jam

Present the perfect meat alternative to your Christmas dinner with this Fry’s Country Roast served with Cranberry and Chili Jam

Serves 5-7




  • 1 Fry’s Soy and Quinoa Country Roast


For the Cranberry and Chili Jam:

  • 40ml (21/2 tbsp) olive or coconut oil
  • 5ml mustard seeds
  • 1 bay leaf
  • 1 red onion, finely chopped
  • ½ clove garlic, finely crushed
  • 5ml dried chilli flakes
  • 1 small red chilli, halved
  • 500g (5 cups) frozen (or fresh) cranberries
  • 5ml mustard
  • 150g (3/4 cup) brown sugar
  • 40ml (21/2 tbsp) red wine vinegar



For the Country Roast:

  1. 1 Defrost the Country Roast fully at room temperature or in the fridge before cooking.
  2. Preheat the oven at 180°C (Gas Mark 4, 350°F).
  3. Remove the Fry’s roast from cardboard sleeve and plastic. Baste with a bit of oil and place in the foil on a baking tray.
  4. Roast for 30 minutes. For an extra crisp finish, roast for a few more minutes.


For the Cranberry and Chili Jam:

  1. Heat the oil over a moderate heat and add the mustard seeds. When they begin to pop, add the bay leaf, red onion, garlic and chilli (flakes and halves).
  2. Sauté over a gentle heat for 10–12 minutes until the onions are very soft but not coloured.
  3. Add the remaining ingredients and simmer gently for 20 minutes, add a little water if the jam is too thick.
  4. Season with salt and pepper and allow to cool.
  5. Spoon into a sterilized jar ready for serving.
  6. Top the Country Roast with the Cranberry Jam and serve with your favourite side dishes!


Recipe and images from:




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