Sauces

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Apple Sauce with Cider Brandy
Apple Sauce with Cider Brandy
Bramley apples, judiciously spiced and cooked in small batches with raw cane sugar make a classic apple sauce. We couldn't find anything to beat it until we added a dash of Somerset cider apple brandy at the end. Perfection with roast pork, either hot or cold! For another sweet-sour sensation, try it with vanilla ice-cream.

Chilli Jam
Chilli Jam
2.50 each - Our powerful chilli jam is made from fresh chillies, unlike cheaper sauces made from chilli powder. The result is a build up of heat which doesn't knock out your taste-buds, but enhances the flavours of the meat, fish or cheese with which it is eaten and adds zest to your cooking without overwhelming the ingredients.

Cranberry Sauce with Port
Cranberry Sauce with Port
Made from whole berries without added water; this traditional tracklement for turkey is given extra savour and intensity by a liberal measure of good port. With rich meats, like hare and venison, we prefer to serve this sauce hot with an added dash of port and the pan juices mixed in to make a super gravy.

Cumberland Sauce
Cumberland Sauce
The sweet-sour tang of this lightly jellied sauce reflects its ingredients list. It is the classic sauce for real ham, venison and game. It contains fresh orange zest, and may be served hot or cold. It also does amazing things for gravy if stirred into pan juices.

Dill & Mustard Sauce
Dill & Mustard Sauce
The classic Scandinavian mixture of mustard, oil, sugar, dill and honey is primarily a tracklement for pickled or smoked fish. We also find it good with smoked white meats and to add to mayonnaise. Mixed with fromage-frais it makes an excellent dip as well as an interesting sauce for poached salmon.

Mint Sauce Concentrate
Mint Sauce Concentrate
This real mint sauce, without colours or artificial preservatives, is a concentrate, and should be diluted with white wine or cider vinegar before use. It is light years away from the nasty green acidic mess which rightly horrifies our Gallic neighbours.

Tartare Sauce
Tartare Sauce
This concentrate should be mixed with mayonnaise, or fromage frais to the strength you like it. We recommend equal measures for a really good sauce tartare. Perfect for fish and chips or to accompany poached salmon.