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Great tasting sauce recipes. Good to eat, cheap and quick to make.

Updated on June 4, 2013

Save money with these four great home made sauces.

Add something extra to any meal

Sauces have been around since at least Roman times, when they were more often than not used to disguise the taste of food that was a little bit past its sell by date! But that doesn't mean that they are not a great invention and very useful at Christmas or any time of year when used to liven up meals. Many sauces can be made in advance and stored in the fridge or freezer to save you time later on.

A good sauce can take a meal to the next level, I make quite a few homemade sauces for everyday use. I also like to make a few special sauce recipes at Christmas time. Christmas just wouldn’t be the same without some of these great tasting festive recipies on hand to pep up cold meats and cheeses.

It is far cheaper to make your own sauces than buy them, so they save you money too - always a good thing in my opinion. Here are four of my favourite, easy to make festive sauces.

These sauces are too good to keep just for Christmas though, so enjoy them at any time of the year. They really do taste great. All of these recipes are quick and easy to make and they will all keep for three or four days in the fridge. You can also put any left over sauce into small containers and freeze them, they will keep in the freezer for around three months.


1) Bread sauce .

This is traditionally served with turkey, chicken or goose it is a thick creamy sauce that is quite rich and filling so you don’t need too much.


1pint milk.

1oz butter.

4oz fresh white bread crumbs.

1 whole white onion, peeled.

3 cloves.

3tbs double cream.

Salt and pepper to taste.


Push the whole cloves into the white onion. Put the milk, breadcrumbs, butter and the onion in the top of a double boiler pan over boiling water. Stir in the salt and pepper and the double or heavy cream. Heat slowly stirring continuously until the sauce has thickened. Remove from the heat and remove the whole onion. Don't throw it away, simply remove the cloves and use the onion to make stuffing. Stir the bread sauce well before serving. This sauce freezes really well, let it coll fist and then pour it ibnto a suitable container and freeze. Take it out of the freezer at least three hours before you want to serve it and heat through gently before use.


Cooking apples.

Peel, core and slice your apples to make the sauce.
Peel, core and slice your apples to make the sauce.

2) Apple sauce.

This sauce is a traditional accompaniment to hot or cold roast pork or ham. It makes a great desert too, serve some with ice cream or custard.


3 cooking apples, peeled, cored and cut into slices.

1tbl sugar.

1tbl water.

Squeeze of fresh lemon juice.

1/2tsp salt.


Put all of the ingredients into a pan and bring slowly to the boil, reduce the heat and simmer until the apples are very soft. Remove from the heat and beat until smooth with a wooden spoon. Serve cold. This sauce can be placed in the freezer for a month.




3)Orange sauce.

This sauce tastes really good with chicken, duck or goose. I know some people serve it with pork too as an alternative to apple sauce. It can also be used as a pouring sauce for ice cream.


16fldoz chicken or duck stock.

Grated zest of 1 orange.

Juice of an orange.

1 oz corn flour.

2tbs sugar.

2tbs sherry.

Salt and pepper to taste.


Add the grated orange rind to the stock and boil for ten minutes. Blend the corn flour with the orange juice and stir into the sauce. Simmer the orange sauce until it thickens, this should take about twenty minutes. Add the sherry and season to taste with the salt and pepper. Simmer for another five minutes and serve hot or cold. I don't find that this sauce freezes very well, it tends to go grainy and separate, so it is best to make this one fresh.


4)Cranberry sauce.

This sauce goes with just about anything from cold meat to cheese.


1lb fresh cranberries.

5oz sugar.

5fl oz orange juice.

9fl oz sherry.

1tsp corn flour.

2tsp lemon juice.

Zest of one lemon.

Zest of one orange.

Pinch of salt.


Cook the cranberries, sherry, sugar and orange juice for about ten minutes in a large pan until the cranberries start to burst. Mix the corn flour and the lemon juice and a little water to make a paste. Add this paste to the cranberries with the remaining ingredients and simmer for five minutes. Serve chilled. All of these sauces can also be served with nut roast or quorn. If you want to make this sauce vegetarian then simply replace the meat stock with a veggie one. It will taste just as good. Freezes well and keeps for around six weeks.


Go here for more great tasting recipes.

Juicy red cranberries.

Juicy red cranberries.
Juicy red cranberries.


Submit a Comment

  • GALAXY 59 profile image

    GALAXY 59 4 years ago from United Kingdom

    Sounds tasty, perhaps you should consider turning your ideas into your own hub.

  • profile image

    Nofyta 4 years ago

    Jen / CROCKPOT RIBS 4 lb. country style pork ribs1 can tomtao soup1/2 c. cider vinegar1/2 c. brown sugar1 tbsp. soy sauce1 tsp. chili powderLayer ribs in crock pot. Combine remaining ingredients and pour over ribs. Cover pot; heat at medium setting for 6 to 8 hours. Skim fat from juices before serving. Keep warm for serving at low heat. Makes 4 servings. This recipe is so delicious and so easy. ORHONEY RIBS AND RICE CROCKPOT 2 lbs. lean spare ribs1 can condensed beef bouillon1/2 c. water2 tbsp. maple syrup2 tbsp. honey3 tbsp. soy sauce2 tbsp. barbecue sauce1/2 tsp. dry mustardBake ribs at 350 degrees for 1 hour (1/2 hour per side) or broil for 15 to 20 minutes to remove fat. Cut into single servings. Combine ingredients in crockpot, stir to mix. Add ribs. Cover and cook overnight or on low for 8 hours. Serve over rice. ORCROCKPOT SPARERIBS 4 lbs. country spareribs1 tbsp. soy sauce1 (15 oz.) can tomtao soup or sauce1 tsp. celery seed1/3 c. cider vinegar1 tsp. salt (optional)1/2 c. brown sugar1 tsp. chili powderLayer ribs in pot. Combine all other ingredients and pour over ribs. Cook on medium or low heat for 6 to 8 hours. Serves JM