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Christmas lunch wouldn’t be complete without cranberry sauce, bread sauce and turkey gravy. All are simple to make and any leftovers can be used in other dishes too. Fruity cranberry sauce makes a great addition to turkey and brie sandwiches, spiced comforting bread sauce is delicious with sausages and bubble and squeak and Madeira wine gravy is perfect in a turkey, stuffing and vegetable leftovers pie.

Cranberry Sauce

SERVES 6-8

PREP 5 MINS

COOK 10 MINS

Ingredients:

  • 250g fresh or frozen cranberries
  • 100g caster sugar
  • Finely grated zest and juice of 1 orange

Method:

  1. Tip the cranberries into a pan with the sugar, orange zest and juice. Stir over a low heat until the sugar has dissolved.
  2. Bring to the boil then reduce the heat and simmer for 5-8 mins, stirring occasionally, until the cranberries ‘pop’ and the sauce has thickened slightly. Allow to cool and pour into dish (it will thicken a little more on cooling). Cranberry sauce will keep in the fridge for about a week.

Bread Sauce

SERVES 6-8

PREP 5 MINS

COOK 10 MINS (plus 10 mins standing time)

Ingredients:

  • 1 small onion, cut into quarters
  • 6 cloves
  • 2 bay leaves
  • 6 black peppercorns, lightly crushed
  • 300ml milk
  • 100g crustless fresh white bread, cut into small cubes
  • 25g butter
  • 2 tbsp double cream
  • Freshly grated nutmeg and bay leaf, to garnish

Method:

  1. Place the onion, cloves, bay leaves, peppercorns and milk in a pan. Bring to the boil then reduce the heat and simmer for 5 mins. Turn off the heat and leave to stand for 10 mins for the flavours to infuse.
  2. Strain the milk into a clean pan, add the bread, butter and cream and heat gently, stirring occasionally, until the bread softens and the sauce thickens. Season with salt and freshly ground pepper. Spoon into a bowl and top with freshly grated nutmeg and a bay leaf. Serve warm.

Madeira Wine Turkey Gravy

SERVES 6

PREP 5 MINS

COOK 10 MINS

Ingredients:

  • Turkey roasting juices from the tin made up to 500ml with water or vegetables cooking water
  • 4 tbsp fat from the roasting tin
  • 2 tbsp plain flour
  • Madeira wine – 100ml
  • A chicken or vegetable stock cube
  • 1 tsp Dijon mustard
  • 1 tbsp redcurrant jelly

Method:

  1. Pour all the juices from the turkey roasting tin into a jug. Skim 4 tbsp fat from the surface of the turkey juices and place them back in the roasting tin. Skim the remaining fat off the turkey juices and discard. Add water or vegetable cooking water to the turkey juices to make up to 500ml.
  2. Heat the fat in the roasting tin on the hob. Sprinkle over the flour and cook, stirring, for 1 min until a golden nutty colour. Remove from the heat and gradually stir in the 500ml turkey juices and the Madeira wine. Return to the heat, crumble over the stock cube and cook, stirring, until thickened. Add the mustard and redcurrant jelly and season with salt and freshly ground pepper. Simmer for a further 2 mins and pour into a warmed jug to serve.

See more Christmas recipes…