Christmas Butters and Sauces

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At holiday time, butter isn’t just something you spread on your bread. Just a few ingredients can turn butter into a versatile sauce, perfect for drizzling over Christmas pudding and mincemeat pies, vegetables and meats.

Rum or Brandy Butter

• 6 tablespoons (75g/3oz) unsalted butter

• 6 tablespoons castor sugar

• Rind of 1 small orange finely grated

• 3 tablespoons (45ml) rum or brandy

Method:

Whisk sugar, butter and orange rind together until light and fluffy. Gradually whisk in rum or brandy. Chill until ready to serve with Christmas pudding or mince pies.

Honey Apple Sauce

This can be made well ahead of time for serving with pork or duck.

• 3 Granny Smith apples (peeled and diced)

• 3 tablespoons water

• 3 tablespoons honey

• 2 tablespoons butter

• 1 tablespoon grated lemon rind

• Pinch of ground cloves

In a small saucepan place apples and water and bring to the boil. Cover with a tight fitting lid and simmer for about 5 minutes until the apples are soft and pulpy.

Remove from heat and beat in the remaining ingredients. Spoon into hot sterilised jars, label and seal. Store in fridge. Makes about 2 cups.

Whisky Sauce

• 2 tablespoons cornflour

• 2 1/2 cups (600ml/1 pint) milk

• 2 tablespoons castor sugar

• 4 tablespoons (60ml) whiskey

• Grated nutmeg

Method:

In a small bowl mix the cornflour with 1 tablespoon (15ml) of the milk to make a smooth paste. Bring the remaining milk to the boil, remove from heat and pour a little on to the cornflour mixture and mix the cornflour into the pan. Return to the heat, stirring constantly until thickened. Simmer for 2 minutes. Turn off the heat and add the sugar and whiskey. Pour into a serving jug and sprinkle with grated nutmeg. Serve over Christmas pudding or mincemeat pies.

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