Cranberry & red wine sauce
Keep this Christmas-spiced cranberry sauce in the fridge for up to a week before the big day
Traditional bread sauce
- Preparation and cooking time
- Prep:
- Cook:
- Plus infusing time
- Easy
- Serves 8
Skip to ingredients
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- 1 onionstudded with 6 cloves
- 300ml milk
- 75ml double cream
- 6 black peppercorns
- 2 bay leaves
- 100g fresh white breadcrumbs
- 1 tbsp butter
- freshly grated nutmegto season
Nutrition: per serving
- kcal124
- fat8g
- saturates4g
- carbs12g
- sugars2g
- fibre0g
- protein3g
- salt0.31glow
Method
step 1
Pop the onion in a pan with the milk, cream, peppercorns and bay leaves. Bring to a simmer, then turn off the heat and leave to infuse for 30 mins. Pour the milk through a sieve into a jug, then return it to a cleaned pan.
step 2
Stir in the breadcrumbs, bring back to the simmer and cook for a few mins (add a splash more milk if you like your sauce thinner). Stir in the butter, season with salt, white pepper and nutmeg, then pour into a warm serving jug or bowl. Or leave to cool and chill or freeze for up to 1 month until needed.
