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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.
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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
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
Once cool, pour over the chopped mint. Transfer to a jar and store in the fridge
6
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
Once the cranberry mixture has a loose, jam-like consistency, add the sugar and bring back to the boil
400g of brown sugar
9
Reduce the heat and simmer for a further 10 minutes, then remove from the heat and allow to cool slightly
10
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
11
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
12
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)
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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Dom's sauce set
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