Brioche BreadBrioche 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 SauceSo 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
- 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.
- Meanwhile, whizz the brioche to crumbs in a food processor.
- 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.
- Season to taste. (Add extra milk for a thinner consistency, if you like.) Transfer to a serving dish, garnish with nutmeg and serve.
Spiced Cranberry Sauce
- 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.
- Chill until needed.