My Perfect Christmas dinner – sides

My perfect Christmas Dinner – sides

My perfect Christmas Dinner – Sides. A perfect Christmas roast turkey dinner isn’t a perfect Christmas dinner for me without the stuffing, gravy, roast potatoes, and the rest of the sides. Honey roast parsnips, buttered carrots and today’s recipes braised red cabbage, Brussel sprouts and of course cranberry sauce.

My perfect Christmas dinner -Braised Red Cabbage

Braised red cabbage is a beautifully versatile accompaniment to a host of winter dishes pies, casseroles and stews, seasonal roasts such as venison and game birds. You can adjust / experiment with the recipe and adapt it to suit whatever you are serving it with.

My perfect Christmas Dinner – Sides – Braised Red Cabbage
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5 from 1 vote

Christmas Braised Red Cabbage

You can experiment and add a large grated cooking apple to your recipe and braise in cider, replace the redcurrent jelly for cranberry sauce or add a small handfully of raisins to the pan at the start of cooking.
Course Main Course, Side Dish
Cuisine English
Keyword Braised Red Cabbage, Christmas Dinner
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 6 people
Author Christian Gott


  • 1 Small Red Cabbage around 1 kilo
  • 1 Large Red Onion peeled and finely sliced
  • 100 gram Redcurrant Jelly
  • A large glass good Red Wine
  • A large splash Red Wine Vinegar
  • A Tablespoon Jersey Butter
  • Zest one Orange
  • 1 Bay Leaf
  • 1 Cinnamon Stick
  • Sea Salt and freshly ground Black Pepper


  • Quarter the red cabbage and carefully remove the center and then finely shred the cabbage with a sharp knife or on a mandolin.
  • Place into a large, heavy-bottomed pan with the red onion, red current jelly, red wine vinegar, red wine, butter, bay leaf and cinnamon stick and season well. Place on a medium heat and bring to a gentle simmer, then cover with a lid.
  • Reduce the heat and cook for about an hour and a half, stirring regularly.
  • Remove the lid and continue cooking for another half an hour to finish cooking and reduce the cooking liquid. Stir regularly. Check seasoning and serve.
  • Can be mad in advance and reheated until piping hot to serve.

Stir Fry Brussel Sprouts

We all love Brussel sprouts and I am sure you will too if you follow this simple recipe.
If you bought your sprouts are on the stalk, twist each one off. Remove any discoloured or damaged leaves. Next, trim the base and cut an larger ones in half. Wash and drain.

My perfect Christmas Dinner – Sides – Brussel Sprouts

Bring a large pan of salted water to the boil and add the Brussel sprouts. Remove after five minutes and plunge into cold, iced water. This stops the brussels over cooking. Drain thoroughly. To serve heat two heaped tablespoons of butter in a large, heavy-bottomed frying pan with a splash of olive oil. Toss the brussels in the pan over a medium-high heat for three to four minutes until thoroughly heated but still a little crunchy. Season well, top with a few toasted flaked almonds and serve.

My perfect Christmas dinner – cranberry sauce

My perfect Christmas Dinner – Sides – Cranberry Sauce

This is my go to recipe for a delicious homemade Cranberry sauce. It may seem quite a lot but it goes just as well a roast chicken or in a cold turkey sandwich.

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5 from 1 vote

My Christmas Cranberry Sauce

I promise you will never go back to cranberry sauce from a shop again once you have tried this.
Course Condiments, Main Course
Cuisine American, English
Keyword Condiments, Cranberry Sauce, Sauces
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 Jars
Author Christian Gott


  • 500 gram Cranberries
  • 250 gram Caster Sugar
  • 100 ml Water
  • 100 ml Port
  • 2 Oranges juice and zest
  • 1 Cinnamon Stick
  • 3 clean and sterilised jam jars.


  • Wash and drain the cranberries.
  • Place the cranberries in a large, heavy-bottomed pan with the caster sugar, water, orange juice and zest, and the cinnamon stick and bring to a gentle simmer.
  • After ten minutes when the cranberries begin to soften and start to burst open carefully mash with the back of a fork to let out all the pectin.
  • Add in the port, stir and cook on a gentle heat for ten more minutes or until the sauce has reduced by a third.
  • Remove from the heat, and allow to cool a little. Remove the cinnamon stick.
  • Carefully ladle into warm, dry, sterilised jars and seal.


You can omit the port if you wish and replace with water.

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