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