What flavours really characterise Christmas for you? At a time of over the top eating, when waistbands tighten and indigestion remedies work overtime, it’s all about the sauces. Christmas sauce recipes go with just about everything you eat in the festive season – Marie Rose sauce with your prawn cocktail starter,, gravy, cranberry and bread sauces with your Christmas turkey main course, custard on your Christmas pudding, chutney or coronation sauce with your turkey leftovers for the next few days, and it goes on…
These Xmas sauce recipes can save you time when made ahead and make great home made Christmas gifts. Present them in pretty sauce jars or bottles from Wares of Knutsford, decorated with a festive label and ribbon for a really creative and personal gift.
Cranberry Xmas sauce recipes
A basic cranberry sauce is very easy to make, but you can make yours unique and sophisticated by adding a few extra, complementary flavours. In this case, cinnamon, clementines and most importantly a bit of port, make for a punchy sauce which will add a light touch to a heavy meal.
- 450g cranberries, fresh or defrosted
- 2 tablespoons port
- 3 cardamom pods, bruised
- 1 cinnamon stick
- Juice and grated zest of two clementines
- 75g sugar
Add all the ingredients into a saucepan on a gentle heat and stir until the sugar dissolves. Turn the heat up a little, cover and allow to simmer for about five minutes or until the sauce thickens and the cranberries burst. Remove from the heat and allow to cool before removing the cardamom pods and cinnamon stick. Spoon into jars, label and decorate with Christmas ribbon.
Custard Xmas sauce recipes
Not all custards respond well to being made in advance, but this citrussy take on the classic can be made ahead to save time on the day.
- 700ml full fat milk
- 200ml double cream
- 4 egg yolks
- 3 tablespoons cornflour
- 200g caster sugar
- Juice and zest of three clementines
Add the milk and cream to a large, heavy based saucepan and heat gently – don’t allow the mixture to reach boiling point. While that’s happening, add the egg yolks, cornflour, caster sugar and the clementine juice and zest to a large bowl and whisk together thoroughly. Keep whisking as you add the not quite boiling milk and cream mixture. Once the mixture is well combined, pour it back into the saucepan and continue to heat gently, stirring all the while with a wooden spoon, until the mixture thickens and coats the spoon. Serve hot or cold. Store in the refrigerator in sealed jars.