Simple port & cranberry sauce
The big occasion just wouldn't be the same without a colourful cranberry sauce on the side.
Bread & walnut sauce
- Preparation and cooking time
- Prep:
- Cook:
- Plus infusing
- Easy
- Serves 8
Skip to ingredients
- 1l full-fat milk
- 1 small onionfinely sliced
- 50g butter
- generous grating nutmeg
- 3 bay leaves
- 2 garlic clovessliced
- 8 slices white breadcrusts removed
- 50g walnut
Nutrition: per serving
- kcal246
- fat15g
- saturates7g
- carbs21g
- sugars7g
- fibre1g
- protein8g
- salt0.62glow
Method
step 1
Pour the milk into a pan, add the onion, butter, nutmeg, bay and garlic, then bring to the boil. Turn the heat to its lowest setting and infuse the milk for 30 mins. If you have time, do this the day before, leave to cool completely, then chill overnight.
step 2
To make the sauce, bring the milk back up to the boil and break the bread into large chunks. Fish out the bay leaves, then add the bread and most of the walnuts to the sauce.
step 3
Blitz everything in a food processor or with a hand blender, then season to taste. Serve the sauce piping hot, scattered with the rest of the walnuts, one of the bay leaves and a little butter melting over the top, if you like.
