First make the cranberry sauce. Boil the red wine with the cognac, cloves, cinnamon, vanilla, juniper berries and peppercorns to about 125 ml. Pour through a fine sieve. Melt the jelly in this liquid and stir in the orange zest. Add the cranberries and season with lemon juice.

Preheat the oven to 180°C. Grease a baking pan with vegetable margarine. Peel and finely chop the onions. Fry them in the hot butter until translucent and set aside. Crush the chestnuts into a puree. Roast the hazelnuts in a pan and put them in a blender with the walnuts. Make fine.

Mix the onions, chestnuts, nuts and breadcrumbs. Stir the stock into the crushed potatoes. Add the nut mixture and mix well. Rinse the thyme, shake it dry and remove the leaves from the sprigs. Add to the nut mixture and season with salt and pepper.

Grease the mold, add the mixture and bake for 35 minutes in the preheated oven.

Serveer het gebraad met de saus en werk af met verse tijm.