Es­sen­tial Christ­mas sauces

Woman's Own - - TASTY -

Who doesn’t love a condi­ment at Christ­mas? mak­ing your own couldn’t be eas­ier with th­ese tasty but straight­for­ward recipes.

Bread sauce

Sim­mer to­gether 1 small onion, 1 2 cloves, 2 bay leaves, 6 black pep­per­corns and 300ml milk for 5 mins. Leave for 10 mins so that the flavours can in­fuse.

2 Strain the milk into a clean pan, then add 100g crust­less white bread, cut into cubes, 30g but­ter, 4tbsp crème fraîche, ¼tsp freshly grated nut­meg. Heat gen­tly, stir­ring oc­ca­sion­ally, un­til the bread soft­ens and the sauce thick­ens. Sea­son and add a pinch of nut­meg. Serve warm.

Turkey gravy

1 Put the turkey giblets, 1 car­rot, 1 onion, 1 stick of cel­ery, a few pep­per­corns and 2 bay leaves in a pan with 900ml cold wa­ter. Cover and sim­mer for 45 mins, skim­ming once. Cool, then strain off the stock and chill overnight.

2 While the turkey is rest­ing, pour off as much of the fat in the roast­ing tin as you can, leav­ing the dark brown juices be­hind. Heat the roast­ing tin on the hob, whisk in 45g plain flour, then grad­u­ally pour in 150ml Madeira wine and bub­ble for 1 min.

3 Pour in the stock, scrap­ing up all the good­ness from the base of the pan. Bring to the boil, then add 2tbsp red­cur­rant jelly or tomato puree and sim­mer for 5 mins. Sea­son gen­er­ously. Pour through a sieve into a sauce boat and keep warm un­til ready to serve.

Cran­berry sauce

1 Tip 250g fresh or frozen cran­ber­ries into a pan with 100g caster sugar, 4 crushed ju­niper berries and 2tbsp port.

2 Bring to the boil, then re­duce the heat and sim­mer for 5-8mins, stir­ring oc­ca­sion­ally, un­til the cran­ber­ries ‘pop’ and the sauce has thick­ened slightly. Cool. The sauce will keep in the fridge for about a week.

Cost: 24P Per serve For all 3

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