Christmas Pudding ©Shutterstock / Shebeko
Christmas Pudding ©Shutterstock / Shebeko
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The Best British Christmas Sauces And Condiments For Your Table

Picture of Andrew Webb
Food & Drink Editor
Updated: 30 November 2016
You’ve got the turkey and the Christmas pud, but don’t forget the sauces and condiments. Here’s our round up of some of the best.

Mulled Cranberry jelly

mulled-cranberry-jamHomemade in small batches in Clare Gault’s kitchen, this dark, rich cranberry jelly is flavoured with red wine and warming winter spices. The cranberries are cooked and the juice extracted before the wine, spices and orange zest are added. The natural pectin in the cranberries sets the jelly perfectly. Great with turkey obviously, it’s also fabulous swirled through natural yoghurt or with a slice of British soft ‘brie’ style cheese from nearby producer Sharpham cheeses. Availably from Clare via her website as well as selected stockists in Devon.
The Old Bakehouse, 10 Town Hall Place, Bovey Tracey, Devon, TQ13 9EH. 01626 834696

Goose fat

If you’re having turkey or goose this Christmas, keep the feathered theme with proper goose fat roasted potatoes. Goodman’s goose fat is made from the fat removed from the cavity of the bird during processing. It’s heated to 90ºC where it becomes a liquid, before being filtered and poured into sterilised jars. The fat is then refrigerated and returns to a solid state. Goose fat has a long shelf life – about 12 months, and once opened will keep for 2-3 months in the fridge. If you buy your turkey or goose from them (Jamie Oliver has one every year) a jar of goose fat is included in the box.
Walsgrove Farm, Great Witley, Worcestershire, WR6 6JJ. 01299 896272

Sloe Gin Butter

sloe-gin-christmas-butterWhy have brandy butter when you can have sloe gin butter? Wild At Heart was founded in 2011 by Ginny Knox and Caro Willson in Kent, who make small-batch English condiments, sauces and preserves using traditionally wild and native fruits, shoots and leaves. Their sloe gin butter gives a new, hedgerow twist to a traditional festive sauce, with a good slug of rich, plummy sloe gin. It’s cracking on Christmas pudding or mince pies.
Wild at Heart, Dolphin House, Horsmonden, Kent. TN12 8JU

Beef dripping

beef-drippingThis stunning dripping was named Supreme Champion in 2015’s Great Taste Awards, beating over 10,000 other food products from across the UK and Ireland. Suet from grass-fed Angus and Hereford cattle is rendered down and clarified into a pure, richly-flavoured dripping. Use it to make stunning roast potatoes and Yorkshire puddings to accompany a rib of beef, or in place of butter and melted into mashed potatoes. Stocked in Harrods and Fortnum & Mason, it’s also available in a pack of three via mail order.
Clonmel, Co. Tipperary, Eire. +353 52 6182477


piccalilliMany shop-bought versions of this British take on Indian pickles can vary from oddly sweet to bizarrely mushy. This version from mustard maestros William and Guy Tulliberg contains finely diced cauliflower, silverskin onions, gherkins, and both red and green peppers. Holding it all together is their punchy mustard made from mustard flour to give a smooth consistency. The result is a crunchy, sharp taste perfect for livening up jaded tastebuds with the Boxing Day ham.
Whitewalls, Easton Grey, Malmesbury, Wiltshire, SN16 0RD. 01666 827 044

Bread sauce

bread-sauceLike sprouts, pigs in blankets and an elderly relative, bread sauce is compulsory at a proper Christmas dinner. Making it from scratch is one more thing to worry about on the big day, and the packet versions aren’t very good. Chef Lloyd Hardwich at Forman and Field makes a much better, handmade, fresh version. The recipe sees a clove-budded onion and a bayleaf infused in milk, however Lloyds adds rye bread for a stronger, more interesting flavour. The result is a wonderfully balanced sauce, with a smooth and creamy texture. Available via mail order.
Stour Road, Fish Island, London E3 2NT. 0203 601 5464

Turkey Gravy

turkey-gravyGood bones are where good stocks starts for Mitch Mitchell and the team at TRUEfoods. ‘Neck bones still have a lot of meat left on them for flavour, while ribs and marrow bones give gelatinous quality.’ These are roasted at 250ºC to colour them, before being made into stock along with herbs. They also make Heston’s sauces for Waitrose. Choose from beef or turkey gravy, depending on what you’re serving. Their finishing jus is also awesome. Available from Waitrose and Ocado.
Unit 9, Hallikeld Close, Barker Business Park, Ripon, North Yorkshire. HG4 5GZ – 01765 640927