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Brioche Bread Sauce & Spiced Cranberry Sauce

  • 10 min
  • 10 min
  • 8
  • Easy
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Recipe Ingredients

Brioche Bread

Brioche lends a decadent richness to this ultimate bread sauce. 
  • 600ml full-cream milk
  • 6 whole cloves
  • 2 bay leaves
  • 225g brioche loaf or buns
  • ½ tsp ground nutmeg, plus extra to garnish

Spiced Cranberry Sauce

So easy to make, and works well with turkey, Christmas ham, a cheeseboard and many leftovers. 
  • 500g cranberries, fresh or frozen
  • 1 tsp mixed spice
  • 1½ balls ginger preserve, finely chopped
  • 75g runny honey
  • 4 to 5 tbsp light brown soft sugar, to taste

Recipe Directions

Brioche Bread

  1. Heat the milk, cloves and bay leaves in a medium pot until the liquid is scalding hot. (There should be small bubbles around the side of the pot.) Take the pot off the heat and set aside to infuse for 15 minutes.
  2. Meanwhile, whizz the brioche to crumbs in a food processor.
  3. Lift the bay leaves and cloves out of the milk pot and discard. Return pot to a gentle heat and stir in the crumbs, nutmeg and plenty of seasoning. Bring up to the boil and simmer for 1 to 2 minutes until thickened.
  4. Season to taste. (Add extra milk for a thinner consistency, if you like.) Transfer to a serving dish, garnish with nutmeg and serve.
EACH SERVING 610kJ, 5g protein, 6g fat (3g saturated), 18g carbohydrate (6g total sugars), 0,5g fibre. GET AHEAD  Make recipe to the end of step 3 up to a day ahead. Pour into a container and lay clingfilm on the surface of the sauce. Cover container and chill, or freeze for up to a month. To serve, if frozen, thaw sauce in fridge. Warm through in a pot with extra milk to loosen. Complete recipe.

Spiced Cranberry Sauce

  1. Put all the ingredients into a medium pot with 75ml water. Bring to the boil, then simmer, stirring occasionally, for 10 minutes or until most of the berries have burst. Empty into a heatproof serving bowl and cool completely - the sauce will thicken on cooling. 
  2. Chill until needed. 
EACH SERVING 320kJ, 0g protein, 0g fat (og saturated) 17g carbohydrate (17g total sugars), 3g fibre.  GET AHEAD Make, cover and chill the sauce up to 5 days ahead. Alternatively, freeze in a sealed container for up to a month. To serve, if frozen, defrost sauce in the fridge.

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