Dom's sauce set

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This delicious set of sauces means you've always got the perfect accompaniment to any Christmas meal at hand, as Dominic Chapman has all the bases covered; apple sauce for pork, mint for lamb, bread sauce for poultry, and cranberry for the main event. Packaged in jars and decorated, they also make fantastic gifts for friends and family.

First published in 2015




Apple sauce

Mint sauce

  • 2 bunches of mint, large
  • 150g of sugar
  • 150ml of white wine vinegar
  • 150ml of water
  • 1 pinch of salt

Cranberry sauce

Bread sauce

  • 250ml of milk
  • 1/2 onion
  • 1 clove
  • 1 bay leaf
  • 100g of white bread, crusts removed
  • nutmeg, freshly grated to taste
  • 1 pinch of salt
  • 1 pinch of black pepper
  • 1 tbsp of double cream


For the apple sauce, peel and core the apples, then slice as thinly as possible
Melt butter in a pan over a low-medium heat. Add the apples, sugar and water and cook gently until soft and puréed. Finish with the cinnamon and lemon juice. Store in a jar in the fridge
For the mint sauce, pick the mint leaves and reserve the stalks. Blanch the mint leaves for a few seconds in boiling water. Then, refresh in ice water, drain and squeeze dry before finely chopping
  • 2 bunches of mint, large
Add the sugar, water, vinegar and mint stalks to a pan and bring to the boil, seasoning with a pinch of salt. Once boiling, remove from the heat and leave to cool
  • 150g of sugar
  • 150ml of water
  • 150ml of white wine vinegar
  • 1 pinch of salt
Once cool, pour over the chopped mint. Transfer to a jar and store in the fridge
For the cranberry sauce, combine the orange juice, zest and spices in a heavy-based saucepan and bring to the boil. Reduce the heat and simmer until reduced by half
Add the cranberries and cook over a low heat to slowly stew the fruit - do not allow the cranberries to burn
Once the cranberry mixture has a loose, jam-like consistency, add the sugar and bring back to the boil
  • 400g of brown sugar
Reduce the heat and simmer for a further 10 minutes, then remove from the heat and allow to cool slightly
Once warm, taste for sweetness and add sugar, if necessary - you are looking for a balance between sweet and sour. Transfer to a jar and freeze (if storing for more than 3 days) or refrigerate
For the bread sauce, blitz the bread in a blender until you are left with chunky breadcrumbs. Alternatively, use your hands to tear up the bread
  • 100g of white bread, crusts removed
Stud the onion with a clove and add to a pan along with the milk and bay leaf. Bring up to a gentle simmer and then strain into a bowl
Add the breadcrumbs and stir until the bread softens. Add the cream, nutmeg and seasoning. Cool, then chill before use (or freeze in an airtight container until needed)
First published in 2015

Dominic Chapman's passion for food is in the blood: his family has owned and run the highly acclaimed Castle Hotel in Taunton for over 60 years.

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