12 Mary Berry Christmas Sauce and Gravy Recipes

The sauces are what tie a Christmas dinner together, and a jug of homemade gravy or a bowl of fresh cranberry sauce makes all the difference to the plate. These twelve recipes, inspired by Mary Berry’s classic British cooking, cover gravies for every kind of roast, the traditional accompaniments for turkey, beef, lamb, goose and duck, and sweet sauces for the puddings.

Almost all of them can be made ahead, many days before Christmas, and simply reheated or brought to room temperature on the day. That leaves just the final stir of tin juices into the gravy for the last-minute rush.

1. Rich Turkey Gravy from the Roasting Tin

Nothing beats a gravy made with the sticky juices from the turkey tin, and this method makes it quick and lump-free. Use a good stock and you will have a rich, glossy gravy in ten minutes.

Servings: 8 (about 750ml) · Total time: 15 minutes

Ingredients

• Juices and sticky bits from the turkey roasting tin
• 3 tbsp plain flour
• 750ml hot chicken or turkey stock
• 1 tbsp redcurrant jelly
• 1 tsp Worcestershire sauce
• Salt and freshly ground black pepper

Instructions

1. While the turkey rests, tilt the roasting tin and spoon off most of the fat, leaving about 3 tbsp with the juices.
2. Set the tin over a medium heat on the hob, stir in the flour and cook for 1 minute, scraping up the browned bits.
3. Gradually whisk in the hot stock until smooth, then add the redcurrant jelly and Worcestershire sauce.
4. Simmer for 5 minutes until thickened, strain into a warm jug and season. Serve piping hot.

2. Make-Ahead Onion Gravy

Slowly caramelised onions give this gravy a deep, sweet flavour, and it can be made days ahead. It is wonderful with beef, sausages and Yorkshire puddings.

Servings: 8 (about 750ml) · Total time: 45 minutes

Ingredients

• 2 tbsp olive oil
• 25g butter
• 3 onions, thinly sliced
• 1 tsp caster sugar
• 3 tbsp plain flour
• 750ml beef stock
• 1 tbsp Worcestershire sauce
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper

Instructions

1. Heat the oil and butter in a pan and cook the onions gently for 25 minutes, stirring often, until soft and golden. Add the sugar for the last 5 minutes.
2. Stir in the flour and cook for 1 minute.
3. Gradually add the stock, Worcestershire sauce and thyme and simmer for 10 minutes until thickened. Season.
4. Cool and chill for up to 3 days or freeze for up to 1 month. Reheat until piping hot.

3. Cranberry and Orange Sauce

Sharp, fruity cranberry sauce is an essential partner for turkey and takes just ten minutes to make. Orange zest and juice give it a lovely fresh lift.

Servings: 8 · Total time: 15 minutes, plus cooling

Ingredients

• 300g fresh or frozen cranberries
• 150g caster sugar
• Finely grated zest and juice of 1 orange
• 50ml water

Instructions

1. Heat the sugar, orange juice and water in a pan until the sugar dissolves.
2. Add the cranberries and simmer for 8–10 minutes, stirring occasionally, until most have burst and the sauce has thickened.
3. Stir in the orange zest and cool.
4. Keep in a clean jar in the fridge for up to a week, or freeze for up to 3 months.

4. Classic Bread Sauce

Creamy bread sauce, gently infused with clove, onion and bay, is a much-loved British accompaniment to roast turkey. Infusing the milk ahead gives the best flavour.

Servings: 8 · Total time: 30 minutes, plus infusing

Ingredients

• 1 onion, halved
• 6 cloves
• 1 bay leaf
• 600ml whole milk
• 100g fresh white breadcrumbs
• 25g butter
• 3 tbsp double cream
• Pinch of grated nutmeg
• Salt and white pepper

Instructions

1. Stud the onion halves with the cloves and put in a pan with the bay leaf and milk. Bring just to the boil, cover and leave to infuse for at least 1 hour.
2. Remove the onion and bay, return to a gentle heat and stir in the breadcrumbs. Simmer for 5 minutes until thick.
3. Stir in the butter, cream and nutmeg and season.
4. Serve piping hot. It can be chilled for up to 2 days and reheated with a splash of milk.

5. Homemade Vanilla Custard

Proper homemade custard made with egg yolks and vanilla pod is silky and rich, perfect with Christmas pudding, crumbles and trifle. A little cornflour stops it splitting.

Servings: 8 (about 600ml) · Total time: 20 minutes

Ingredients

• 300ml whole milk
• 300ml double cream
• 1 vanilla pod, split and seeds scraped
• 5 large egg yolks
• 50g caster sugar
• 2 tsp cornflour

Instructions

1. Heat the milk, cream and vanilla pod and seeds in a pan until steaming but not boiling.
2. Whisk the egg yolks, sugar and cornflour together in a bowl until pale.
3. Pour the hot milk onto the yolks, whisking constantly, then return to the pan.
4. Stir over a low heat for 5–8 minutes until the custard thickens and coats the back of a spoon. Remove the pod and serve warm, or cover the surface and chill promptly for up to 2 days.

6. Fresh Horseradish Sauce

Freshly grated horseradish gives a clean, punchy heat that shop-bought sauces cannot match. It is the classic partner for roast beef.

Servings: 8 · Total time: 10 minutes

Ingredients

• 50g fresh horseradish root, peeled and finely grated
• 200ml crème fraîche
• 1 tsp English mustard
• 1 tsp caster sugar
• 1 tbsp apple cider vinegar
• Salt and freshly ground black pepper

Instructions

1. Mix the grated horseradish with the vinegar and sugar (grate it in a well-ventilated room, as it is pungent).
2. Stir in the crème fraîche and mustard and season.
3. Cover and chill for up to 2 days. Stir before serving.

7. Fresh Mint Sauce

Bright, sharp mint sauce made with fresh leaves is the traditional partner for roast lamb. It is ready in five minutes and keeps for a few days.

Servings: 6 · Total time: 10 minutes

Ingredients

• Large bunch fresh mint, leaves picked
• 1 tbsp caster sugar
• 3 tbsp boiling water
• 3 tbsp white vinegar
• Pinch of salt

Instructions

1. Finely chop the mint with the sugar and salt on a board; the sugar helps break down the leaves.
2. Put in a bowl, pour over the boiling water and stir to dissolve the sugar.
3. Add the vinegar, taste and add a little more sugar or vinegar if needed.
4. Leave to stand for 30 minutes before serving. Keep in the fridge for up to 3 days.

8. Redcurrant and Orange Sauce

A glossy, sweet and tangy sauce of redcurrant jelly, orange and mustard is perfect with cold meats, duck and venison. It keeps well in the fridge for a week.

Servings: 8 · Total time: 15 minutes, plus cooling

Ingredients

• 225g redcurrant jelly
• Finely grated zest and juice of 1 orange
• Finely grated zest and juice of 1/2 lemon
• 1 shallot, very finely chopped
• 1 tsp English mustard
• 1/2 tsp ground ginger

Instructions

1. Put the shallot in a small pan of boiling water for 1 minute, then drain.
2. Put the redcurrant jelly, zests, juices, mustard and ginger in the pan and heat gently, stirring, until the jelly melts.
3. Add the shallot and simmer for 5 minutes.
4. Cool; the sauce thickens as it cools. Keep in a jar in the fridge for up to a week.

9. Vegetarian Mushroom Gravy

Rich, savoury and deeply flavoured, this mushroom gravy is perfect for a nut roast or vegetable Wellington. Many meat eaters prefer it too.

Servings: 8 (about 750ml) · Total time: 35 minutes

Ingredients

• 2 tbsp olive oil
• 25g butter
• 1 onion, finely chopped
• 250g chestnut mushrooms, finely sliced
• 10g dried porcini mushrooms, soaked in 200ml boiling water
• 2 garlic cloves, crushed
• 3 tbsp plain flour
• 500ml vegetable stock
• 1 tbsp soy sauce
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper

Instructions

1. Heat the oil and butter and cook the onion for 8 minutes until golden. Add the chestnut mushrooms and garlic and fry for 8 minutes until browned.
2. Chop the soaked porcini and add to the pan, keeping the soaking liquid.
3. Stir in the flour and cook for 1 minute, then gradually add the stock and the porcini liquid (leaving any grit behind).
4. Add the soy sauce and thyme and simmer for 10 minutes until thickened. Season and serve piping hot, or chill for up to 3 days.

10. Creamy Peppercorn Sauce

A creamy sauce with green peppercorns adds warmth and luxury to roast beef fillet or steak. It is made in one pan in about ten minutes.

Servings: 6 · Total time: 15 minutes

Ingredients

• 15g butter
• 1 shallot, finely chopped
• 2 tbsp green peppercorns in brine, drained and lightly crushed
• 1 tsp cracked black pepper
• 250ml beef stock
• 250ml double cream
• 1 tsp Dijon mustard
• Salt

Instructions

1. Melt the butter in a small pan and soften the shallot for 3 minutes.
2. Add the peppercorns and stock and bubble until reduced by half.
3. Stir in the cream and mustard and simmer for 3–4 minutes until slightly thickened.
4. Season with salt and serve hot.

11. Easy Toffee Sauce

Glossy toffee sauce turns a simple sponge or Christmas pudding into something truly indulgent. It takes five minutes and keeps in the fridge for a week.

Servings: 8 · Total time: 10 minutes

Ingredients

• 100g butter
• 150g light muscovado sugar
• 1 tbsp golden syrup
• 250ml double cream
• Pinch of sea salt (optional)

Instructions

1. Put the butter, sugar and golden syrup in a pan and heat gently, stirring, until melted.
2. Add the cream and bring to the boil, then simmer for 3 minutes until glossy and slightly thickened.
3. Add a pinch of salt if you like.
4. Serve warm, or cool and keep in the fridge for up to a week. Reheat gently before serving.

12. Bramley Apple Sauce

Sharp Bramley apples cook down into a fluffy, tangy sauce that cuts through rich goose, duck or roast chicken. It can be made days ahead or frozen.

Servings: 8 · Total time: 20 minutes

Ingredients

• 500g Bramley apples, peeled, cored and chopped
• 2 tbsp caster sugar
• 3 tbsp water
• 15g butter
• Pinch of ground cinnamon (optional)

Instructions

1. Put the apples, sugar and water in a pan, cover and cook gently for 8–10 minutes, stirring now and then, until the apples collapse.
2. Beat in the butter and cinnamon until smooth, or leave a little chunky if you prefer.
3. Taste and add a little more sugar if needed.
4. Serve warm or cold. Keep in the fridge for up to 4 days or freeze for up to 3 months.