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Making cranberry sauce & red cabbage in advance?

(12 Posts)
oldraver Sat 08-Dec-12 19:31:21

I tend not to freeze it in advance but make it the night before and freeze the excess. The cranberry jelly keeps in the fridge for quite a while

Startail Sat 08-Dec-12 18:43:53

Never tried freezing red cabbage, but all the spiced red cabbaged and apple recipes make loads and keep several days in the fridge.

DH makes spiced cranberry, which is really chutney. It keeps two years at least and is yummy.

MrsJamin Sat 08-Dec-12 18:25:49

Aah, the cranberry sauce looks and tastes lovely and was so ridiculously easy! Would definitely recommend. Will do bread sauce tomorrow. Think I will do the potatoes on the day though.

dementedma Sat 08-Dec-12 18:05:15

Just done the red cabbage in the slow cooker today. Freezes really well. You can parboil the roasties too and open freeze.

PeppermintonCandyCane Sat 08-Dec-12 18:05:07

Prep your roasties in advance too if you have freezer space (peel, parboil for 5 mins, drain, sahake to roughen the edges, spread onto meatal trays and freeze, then bag up and store until needed. Roast in oil/goose fat from frozen on the day - hot oven about 45 mins depending on size.)

MrsJamin Sat 08-Dec-12 13:18:32

Fabulous, I'm going to do them all and be super-prepared on the day to whip them out and reheat them all. wink

betterwhenthesunshines Sat 08-Dec-12 13:06:47

Red cabbage freezes great. It's the only thing I've done so far.... but when I was putting it in the freezer I found some cranberry sauce from last year so I'll be using that too blush

ceeveebee Sat 08-Dec-12 10:49:53

I often freeze red cabbage. I do it in the slow cooker, and usually 1 cabbage makes enough for 6-8 portions so I freeze the leftovers.

Zippylovesgeorge Sat 08-Dec-12 10:38:12

Red cabbage is best made - cooled/frozen then reheated - seems to enhance the flavour smile

LoonvanBoon Sat 08-Dec-12 10:29:07

Yes, they all freeze well. Cranberry sauce keeps well in the 'fridge for 3-4 days too. You'll probably need to add a bit of extra milk when reheating bread sauce as it tends to thicken up if made in advance.

FlyOverTheMistletoe Sat 08-Dec-12 09:03:39

I have frozen bread sauce before, don't microwave it to reheat. It was better when I just left it to defrost, and put it in the oven just long enough to reheat it.

MrsJamin Sat 08-Dec-12 08:58:13

Can I make these and then freeze it? Or even bread sauce too?! Trying to think of ways to make life easier on Christmas day but still have the trimmings!

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