Christmas side dishes 

Discover the best Christmas side dishes to accompany your main courses. Easy and delicious ideas to complement your festive menu.

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Christmas side dishes are much more important than one might think. They’re not just simple accompaniments; they play a crucial role in complementing and elevating the main courses of any festive menu. These dishes balance flavours and textures, highlight specific tastes, add vibrant colour, and create visual appeal. Best of all, there’s a variety to suit every taste. Some of the most popular and beloved Christmas side dishes include apple sauce, glazed carrots, blueberry chutney and rice with fruits and nuts. Let’s take a look at how to prepare these delicious treats!

Apple sauce recipe

Apple sauce is a delightful option that not only adds a sweet touch (especially perfect for meats) but is also very healthy. To prepare it, you will need the following ingredients:

  • 750 g apple (3 or 2 large apples)
  • 20 g butter or olive oil
  • ½ lemon
  • water

For the preparation, follow these steps:

  1. Peel and remove the hard parts of the apples, then cut the remaining fruit and place it in a bowl.
  2. Add the lemon juice and mix it to prevent the apples from oxidising.
  3. Transfer the apples to a deep frying pan, add butter or olive oil (to taste), and a small amount of water (just a little, as the apples cook very well with steam).
  4. Cook for about 20 minutes over moderate heat, covering the pan.
  5. Stir occasionally, ensuring the sauce doesn’t dry out. If needed, add a little more water.
  6. About 5 minutes before finishing, remove the lid and allow any excess liquid to evaporate.
  7. Afterwards, mash the apples or purée them using a blender, or even just crush them with a fork – it’s up to you!
  8. Optionally, decorate with raisins or toasted sesame seeds for extra flavour.



Glazed carrots recipe

The most important thing when preparing glazed carrots is to brown them well, but not to overcook them. If you keep this in mind, you will achieve a very tasty side dish.

Let’s talk about the ingredients:

  • 2 tablespoons margarine
  • ½ kg carrots
  • 1 cup of water
  • ¼ teaspoon black pepper
  • 2 teaspoons sugar

For the preparation, follow these steps:

  1. Peel the carrots and cut them in half lengthwise. Then, cut them again into smaller pieces.
  2. Melt the margarine in a saucepan over low heat.
  3. Add the carrots and stir to ensure they are well coated in the margarine.
  4. Add water, pepper and a pinch of salt.
  5. Cover the saucepan and cook on low heat for 15 minutes, or until the carrots are tender.
  6. Drain the water and add the sugar. Cover again.
  7. Shake the pan back and forth for 1 minute.
  8. Cook for 1 more minute until the carrots are glazed (but not browned).



Blueberry chutney recipe

To prepare our blueberry chutney, we recommend using a food processor or Thermomix. With that in mind, you'll need the following ingredients:

  • 150 g red onion, quartered
  • 30 g butter
  • 300 g fresh blueberries
  • 100 g brown sugar
  • 40 g balsamic vinegar
  • 70 g water
  • 1 pinch of ground cardamom
  • 1 pinch of ground cinnamon
  • 1 pinch of ground coriander seeds
  • ½ teaspoon ground ginger

For the preparation, follow these steps:

  1. Place the onion and butter into the bowl, set to 6 sec/speed 4, then sauté for 8 min/120°C/speed 1.
  2. Add the blueberries, sugar, balsamic vinegar, water, cardamom, cinnamon, coriander and ginger. Instead of the measuring cup, place the steaming basket on top and cook for 13 min/Varoma/speed 1. Transfer the chutney into a glass jar and let it cool for 30 minutes. Serve it as an accompaniment to meats or cheeses.



Rice with fruit and nuts recipe

Rice with fruit and nuts, typical of Arab cuisine, is also a luxurious side dish for various Christmas recipes. Here's how you can prepare it:

  • 200 g basmati rice
  • 1 spring onion
  • 1 clove of garlic
  • 1 tablespoon of peeled sunflower seeds
  • 6 pistachios
  • 1 tablespoon of sultanas
  • 4 walnuts
  • 10 g sesame seeds
  • 3 apricot kernels
  • 4 sprigs of chives
  • 10 g ground cumin
  • salt
  • pepper
  • olive oil

Preparation steps:

  1. Soak the raisins in warm water to rehydrate them. Meanwhile, cook the rice. Peel the walnuts and pistachios, then chop them along with the dried apricots.
  2. Clean and wash the spring onion, then finely chop it. Sauté in a pan with 2 tablespoons of oil and the peeled, chopped garlic for 2-3 minutes. Add cumin for extra aroma and stir.
  3. Add the sunflower seeds, sesame seeds, pistachios, walnuts, dried apricots, and drained raisins to the pan. Mix everything together. Add the cooked rice, season with salt and pepper, and stir-fry for 1-2 minutes. Finish by sprinkling with freshly chopped chives and serve.


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