The best homemade sauces for roast dinners
Is there really anything better than a roast dinner with the family on a cold Sunday afternoon? We have put together some recipes below for some of our favourite fruit sauces using our frozen fruits that will make the perfect accompaniment to your roast dinner!
Our apple sauce recipe is so quick and easy to make, even for the most inexperienced chefs and it is made with only 3 ingredients. We think it goes really well with pork - you’ll never want to buy shop bought apple sauce again.
- 250g frozen bramley apples slices
- 50g Caster Sugar
- 50g Butter
- Thaw your frozen bramley apples overnight in the fridge.
- Add all of your ingredients into a medium size pan and start to heat over a low heat, stirring occasionally.
- Cook the mixture for around 15 minutes, until the apples have softened right down.
- Stir the mixture to knock out any lumps.
- Tip your apple sauce into a jar or container and enjoy!
Recipe tip - add a squeeze of lemon to add a little extra zest to your sauce. This apple sauce can be kept in the fridge (in a sealed jar/container) for up to 1 week and it can be frozen for up to 1 month. Ensure that the sauce is defrosted by leaving it to thaw in the fridge for 24hrs before serving.
Cranberries are a superfood which are rich in healthy vitamins and plant compounds. We think that our cranberry sauce goes really well with a traditional turkey Christmas dinner as well as with a festive cheese board or a turkey sandwich on boxing day!
- 100g light brown sugar
- 250g frozen cranberries (no need to defrost in advance).
- 2-3 clementines
- 3-4 tbsp of port (optional)
- Zest 1 of your clementines and squeeze all 3 until you have 100ml of juice. If you want to save some time, you can always use fresh orange juice as an alternative.
- Put all of your ingredients into a pan over a medium heat and bring to a boil. Reduce the heat and simmer for around 5-6 minutes until the cranberries have started to soften but are still whole.
- Stir in the sugar.
- Spoon into a sealable jar/container and set aside to cool to room temperature. Once the sauce has reached room temperature it can be served or frozen for use at a later date.
Tip - order your frozen cranberries now and make in batch ahead of Christmas as it can be frozen until you need it. Ensure that the sauce is completely defrosted before serving by leaving it to thaw for 24hrs in your fridge.
Packed with sweet cherries, cherry sauce is often only associated with sweets dishes such as cheesecakes, pies, pancakes and crumbles - the list goes on. Cherry sauce is also great for complimenting a duck roast dinner, why not give it a try?
- 225g frozen cherries
- 60ml water
- 30g sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- Whisk all of the ingredients together except for the cherries in a medium sized pan. Ensure there are no lumps of cornstarch.
- Heat the mixture over a medium to high heat, stirring constantly until the mixture has thickened up a little bit.
- Add the frozen cherries and mix in well. Simmer over medium-low heat for around 10-15 minutes, stirring occasionally until the sauce has thickened and the cherries are soft.
- Remove from the heat and allow the sauce to cool to room temperature. Pour the sauce into a jar/container and store in the fridge until needed.
Tip - Use within 5-7 days if keeping in the fridge, it can otherwise be frozen for up to 1 month.