Waitrose and Partners Weekend Issue 579

25 NOVEMB ER 2021 25 The very best of Christmas FOOD&DRINK Bread sauce with bay & cloves Creamy, fragrant and with the comforting texture of a smooth bowl of porridge, this bread sauce is a charmer, even in the crowded condiment market of the Christmas table. Great for Boxing Day sandwiches, too Serves 6 (with leftovers) Prepare 5 minutes Cook 30 minutes 1 small onion 6 whole cloves 1-2 fresh bay leaves, plus extra to serve (optional) 25g unsalted butter 575-600ml whole milk 6 slices white bread, crusts removed, torn ¼ tsp freshly grated nutmeg, or to taste, plus extra to serve (optional) 2-3 tbsp single cream 1 Stud the onion with the whole cloves, then put in a saucepan with the bay leaves, butter and 575ml milk. Bring to just below the boil, reduce the heat and keep just below a simmer for 20 minutes. 2 Strain the milk and return it to the pan. Using a wooden spoon, stir in the bread and add the nutmeg. Simmer for 3-5 minutes, until the bread breaks up. Season if needed. 3 Stir in the cream, adding a little extra milk to loosen if needed. Heat through just before serving, scattered with nutmeg and a bay leaf, if liked. Serves 8 Prepare 5 minutes Cook 30 minutes 500g fresh or frozen cranberries 2 oranges, scrubbed, zest and juice, plus extra zest to serve 200g light brown muscovado sugar 6-8 tbsp vegan port 1 Put the cranberries and orange zest and juice in a pan with 300ml cold water to cover. Bring to the boil, then simmer gently for 10 minutes until the cranberries have softened and started to burst. 2 Add the sugar and port, then stir until the sugar has dissolved. Simmer for a further 10-15 minutes until the sauce has thickened. Transfer the sauce to a small bowl and serve warm or cold, scattered with orange zest. Cranberry sauce No roast turkey should be served without this. Its balance of bitterness, sweetness and sharpness takes the turkey from subtle to centrepiece. Fresh berries and port may seem like a step too far but it’s a combination that keeps people coming back for more. This can also be made well ahead of the 25th – see below for advice GET AHEAD Make the sauce up to the end of step 2, cover the surface with baking parchment and keep for up to 24 hours in the fridge. Reheat over a gentle heat before continuing from step 3. To freeze, make to the end of step 2, cool then freeze for up to 1 month. Defrost thoroughly before reheating and continuing as above. V Per serving 801kJ/191kcals/8.9g fat/5.2g saturated fat/20g carbs/5.4g sugars/1.1g äbre/6.9g protein/0.6g salt GET AHEAD Cool, cover and chill the sauce for up to 2 days or freeze for up to 1 month, then defrost thoroughly before enjoying. V Per serving 595kJ/141kcals/trace fat/trace saturated fat/29g carbs/29g sugars/2.8g äbre/0.5g protein/trace salt/gluten free/vegan