Wash the chillies, slit lengthways to release steam during cooking, then roast them on a tray in the oven at 160C for 30 minutes. Meanwhile put the cranberries, spices and salt in the bowl of a blender, pour on the boiling water and vinegar, then set aside until the chillies are soft and blackened. Remove the stalks then place the baked chillies (including skin and seeds) in the blender, and puree until very smooth.

To bottle sauce, take five clean 100ml jars with clean, tight-fitting lids: they can be recycled ones. Place the jars on a tray in a 100C oven for 15 minutes, and have the lids ready on the worktop. Pour the chilli sauce into a saucepan and heat, stirring all the time, until piping hot (over 80C on a thermometer). Remove the jars from the oven, leave to cool slightly, then spoon the hot sauce into the warm jars right to the top. Immediately screw the lids on and leave until cold. Label with your best Christmas wishes!

More of Dan Lepard's DIY Christmas hamper recipes here