Why Cranberry Sauce at Christmas 2021 (2024)

Cranberry sauce is a staple at the dinner table at Christmas but why? We discover the reason for adding the tangy berries to your festive lunch, as well as providing two delicious recipes to try for yourself. Making homemade cranberry sauce is easy and quick to do. You can even whip it up in advance and bring it out when you need it. Find a new favourite recipe to accompany your cranberry sauce ready in time for the festive season this year.

Why Do We Serve Cranberry Sauce at Christmas?

Following in the footsteps of America, we traditionally add cranberry sauce to our plates at Christmas to add a sweet and tangy taste to our turkey. But this tradition is a recent discovery, one that America has done for years. Cranberries are known to be one of the only commercially grown fruits native to America and turkey is widely associated with the Thanksgiving holiday since it is a native American bird. The combination was formed and continued to become a tradition every Thanksgiving since President Lincoln announced the national holiday in 1863. It was slowly adopted within the United Kingdom and now many Brits choose to accompany their festive meat with the bright red sauce.

Christmas Turkey with Sprouts & Cranberry Sauce

Our is the ultimate festive classic. We use British turkey, with a side of garlicky roasted potatoes, maple-drizzled carrots and crunchy sprouts, studded with pecans. To serve, we drizzle tangy cranberry sauce and rich gravy over the top.

• Cook time: 60 mins
• Allergens: Celery, Nuts, Sulphites
• Cuisine: British
• Key ingredient: Succulent British turkey

Nutritional Information

• Calories: 582
• Protein: 42g
• Carbs: 59g
• Fat: 21g

The healthy recipe provided is an ideal portion for a family of four. You can always halve the recipe if dining with less, or simply use the leftovers on the following day. If you want to be inspired by different cultures’ food, we have a wide selection to choose from. Discover our asian cuisines, mediterranean cuisines, middle-eastern cuisines and more!

Why We Love This Cranberry Sauce Recipe

Turkey is high in protein, just like many types of meat. You need protein in your diet to help with muscle recovery after injuries, and to provide strength for your muscles to function. Depending on the cut of turkey, you will find different nutrients. For example, skinless, white meat is where you will find the most protein, usually found in the breast of the bird. Incorporating turkey into your diet is easy, especially when you try our easy turkey and cranberry sauce recipes.

Ingredients

To create this healthy poultry recipe, you will need:

• 2 tbsp aged balsamic vinegar (Sulphites)
• 200g brussels sprouts
• 4 x carrot
• 2 tsp cornflour
• 200g fresh cranberries
• 3 garlic clove
• 3 tbsp maple syrup
• 40g pecans (Nuts)
• 600g baby white potatoes
• 1 shallot
• 1 chicken stock cube(Celery)
• 2 handful of fresh thyme
• 500g free-range turkey breast portion

Instructions for this Cranberry Sauce Recipe

Our turkey with cranberry sauce recipe takes less than ten simple steps:

1. Preheat the oven to 220C / fan 200C / gas mark 7 and boil a kettle. In a medium-sized saucepan add the cranberries, just 2 tbsp maple syrup and 200ml boiling water. Simmer for 10-15 mins, stirring occasionally, until the fruit has softened and sauce has thickened, then turn off the heat.
2. Season the turkey breast portion on both sides with sea salt and black pepper. Heat a large frying pan with 1 tbsp oil on a high heat, add the turkey and a sprig of thyme, cook for 2 mins on each side until browning then transfer to a small roasting dish. Cook in the oven for 38 mins, or until cooked though, then remove, cover and keep warm.
3. Finely chop or crush the garlic. Cut the baby potatoes in half then place onto a large baking tray, drizzle with 1/2 tbsp oil, sprinkle with the garlic and season with sea salt and black pepper, mix then push to one side of the baking tray.
4. Peel the carrots then cut into long chip-like strips. Place onto the baking tray alongside the potatoes, drizzle with 1/2 tbsp oil and remaining maple syrup, season with sea salt and black pepper, mix. Place the tray into the oven to cook for 30 mins or until potatoes and carrots are turning golden.
5. Transfer the cranberry sauce to a small bowl, leave to cool. Finely dice the shallot. Pull the thyme leaves off the stalks. Place the cornflour into a jug with 2 tbsp cold water, mix, then add the stock cube, aged balsamic vinegar and 350ml boiling water. Mix to dissolve. Re-heat the saucepan used to cook the cranberry sauce with 1/2 tbsp oil on a medium heat. Add the shallot and thyme, cook for 3-4 mins until softening then add the stock from the jug. Boil for 10-15 mins or until thickening, stir occasionally.
6. Slice the brussel sprouts into quarters and roughly chop the pecans. Re-heat the frying pan used to brown the turkey with 1/2 tbsp oil, add the pecans and sprouts, cook for 5 mins until sprouts are softened and slightly charred. Season with sea salt and black pepper.
7. Carve the turkey into a least 8 thin slices and keep warm. Divide the garlic potatoes, carrots, brussel sprouts & pecans between 4 warm plates and serve the turkey alongside, drizzle with cranberry sauce and pour the gravy over the top.

After trying our turkey dinner and cranberry sauce recipe, you may want to discover more delicious meals. You can do this by staying updated with our blog. Here we showcase our latest recipes you can try from the comfort of your own home. Our recent posts include: World Vegan Day 2021, 4 spaghetti bolognese dishes and . Alternatively, follow our social channels where you can keep in touch and tag us in any of your wonderful creations!

Turkey & Cranberry Pie with Thyme Roasted Carrots

Experience our . This British cuisine is made with fresh, free-range turkey breast (no leftovers needed!), cranberries and leeks. To top off the pie, we use a creamy parsnip-potato mash.

• Cook time: 40 mins
• Allergens: Celery, Nuts
• Cuisine: British
• Key ingredient: Festive special | Free-range British turkey

Nutritional Information

• Calories: 642
• Protein: 52g
• Carbs: 73g
• Fat: 15g

The combination of flavours make this turkey and cranberry sauce recipe a pleasure to consume throughout the seasons, but more so in winter. Our recommended portion size for this turkey recipe is for a couple, but can easily be doubled to suit a family of four. However many are dining, this healthy meat recipe can provide nutrients with every mouthful.

Why We Love This British Cranberry Sauce Recipe

Cranberries are considered to be a superfood, due to the high content of nutrients and antioxidants, such as vitamin C. They are related to blueberries and rarely eaten raw, due to their sharp and sour taste. You can receive the vitamins and nutrients through eating them in sauces, as juice and dried. Having these nutrients in your diet is important, and research has shown them to help decrease blood pressure and improve immune function. So a second helping over your turkey christmas dinner may not be so bad after all!

Ingredients

A filling turkey and cranberry sauce recipe has never been easier. For a dish the whole family can enjoy again and again, you will need these ingredients:

• 100g brussels sprouts
• 2 x carrot
• 200ml cashew cream (Nuts)
• 2 garlic clove
• 25g honey (use half)
• 1 leek
• 2 x parsnip
• 1 large white potato
• 1 chicken stock cube (use half) (Celery)
• 1 handful of fresh thyme
• 300g free-range turkey breast portion
• 1 tbsp cornflour
• 3 tbsp cranberry sauce

Easy Instructions

With a cook time of less than 45 minutes and six simple steps, you will have made this healthy turkey and cranberry sauce recipe with a Mindful Chef twist. To start, follow these simple instructions:

1. Preheat the oven to 230C/ fan 210C / gas mark 8 and boil a kettle. Dissolve half the the stock cube in a jug with 100ml boiling water and stir in the cornflour, cashew cream and cranberry sauce.
2. Peel the potato and parsnips, cut into 2cm cubes and place in a saucepan. Cover with lightly salted boiling water and simmer for 15 mins until softened, then drain. Return to the pan and mash with sea salt and black pepper.
3. Peel and cut the carrots into half moons. Trim and halve the sprouts. Place onto a lined baking tray and drizzle with 1/2 tsp oil and 1 tbsp honey. Season with sea salt and black pepper then mix. Set aside.
4. Thinly slice the leek. Finely chop or crush the garlic. Remove the thyme leaves from their stalks and finely chop. On a separate board, dice the turkey into bite-sized pieces.
5. Heat a medium frying pan with 1/2 tsp oil on a medium-high heat. Add the garlic, leeks, thyme and turkey; cook for 6-7 mins until the veg softens and turkey is beginning to brown. Pour in the stock mixture, stir well and simmer for 4-5 mins until the sauce thickens. Transfer to an ovenproof dish, spoon over the mash and rake with a fork. Bake for 20 mins until the top is golden brown. Place the veg tray in the oven at the same time and roast for 20 mins until golden, turning halfway.
6. Serve the turkey pie with the roasted carrots and sprouts.

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