Make your own Spiced Cranberry Sauce

There’s something very rewarding about making your own cranberry sauce for Christmas – and giving it as a gift is even more rewarding.

Here’s how we make ours.

Ingredients

200g cranberries
100g light muscovado sugar
6 tbsp port
2 cardamon pods
3 cloves
2 cinnamon stick
½ tsp nutmeg

Instructions

  1. Place all ingredients in a pan and simmer for 10 minutes until the sauce thickens and the cranberries start to burst.
  2. Take off the heat, and allow to cool to room temperature.
  3. Store in the fridge in a clean glass jar, or freeze for up to 2 months.

An ‘easy does it’ celebration – side dishes

You’ve chosen the main dish – now you need some stunning side dishes to make the Christmas meal really special (the recipes should look and taste amazing but not keep you tied to the stove all morning – unless you’re trying really hard to avoid a particular relative of course!)

In our fourth blog, we’ve got three tasty recipes for your perusal.

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Roasted Squash and Red Onion

A versatile and moreish side that will go with most main dishes

  • Serves 6
  • Prep: 10 mins
  • Cook:45 mins

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An ‘easy does it’ celebration: veggie

In our third Christmas blog, we show you how to conjure up an easy meat-free Christmas meal that will have everyone round the table asking for seconds, whether they’re vegetarian or not.

The secret is in the sides

We’re talking serious sides with big flavours, like adding toasted almonds to roasted veg and strong, nutty parmesan to Brussels sprouts. Sauces are important too: bread sauce packed with cloves, nutmeg and pepper; or add dried porcini mushrooms and a splash of soy sauce to vegetarian gravy.

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An ‘easy does it’ celebration: roast beef

There are no rules about what you can and can’t have for Christmas dinner, as long as it’s hearty and absolutely delicious. So in our second blog, we’re taking on beef.

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Why be different? Choosing beef shouldn’t feel like a departure from tradition – after all, there’s nothing more British than roast beef. Other benefits are that it cooks more quickly than turkey, takes up less space in your oven, is easier to carve, and you’re not left with a messy carcass at the end – if you even have any leftovers. Plus, the rose-pink, tender meat will still go with all your usual sides. Continue reading

An ‘easy does it’ celebration: turkey

Are you a turkey and stuffing kind of family? Perhaps you prefer a juicy roast beef, or need something special for veggie guests this year? Whatever your tradition, we have some tasty suggestions – with a choice of sides and wines to match – to make the main event a big success.

In this first blog, we’ll cover the turkey…

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