Countdown to Christmas
1 pint milk
1 large onion, studded with 8 cloves
1 bay leaf
100g white breadcrumbs
Salt and freshly ground pepper
Freshly grated nutmeg
2 tbsp double cream
Put the milk in a saucepan with the clove studded onion, peppercorns and bay leaf. Bring very slowly to boiling point, then remove from the heat and set aside for 30 minutes.
Strain the milk into a bowl. Stir in the breadcrumbs and butter, season with salt and pepper to taste. Simmer on a very gentle heat for 10 minutes, add a good grating of nutmeg and just before you serve, add the cream.
150g granulated sugar
Put the sugar in a heavy bottomed pan, add 125ml of water. Stir over a gentle heat until the sugar dissolves. Add the cranberries and simmer gently for 10 minutes until the cranberries are tender and beginning to burst. Spoon into a bowl and leave to cool.
For a richer sauce, add 1 tbsp ruby port before cooling.