The chefs at The Swan Hotel in Southwold know a thing or two about making a meal feel special. So, who better to speak to for hosting secrets and advice on cooking the most special meal of the year.
We asked chef, Terry Balme, for some tips on making Christmas dinner delicious and of course, hassle-free. We grilled him on his techniques and he obliged with a few preparation pointers straight from our kitchens.
He even went so far as to share his recipe for homemade Cranberry Sauce. It’s an extra-special little dollop of magic from us.
Top Tips from Terry:
“My main advice would be to get most of your prep done the day before. It allows you to be more organised and takes away the stress/pressure of doing everything on the day.
“When it comes to the meat, classically roasting with plenty of butter, garlic and thyme is always a winner. For my Christmas dinner I love carrots and parsnips. I roast them both with honey and thyme to give them more of a sweet, caramelised flavour.
“Don’t forget to season your dishes. I have mentioned thyme, but my favourite seasoning is actually salt. Salt brings out and can enhance the natural flavour of pretty much any food, so I try to use it where I can.”
His homemade Cranberry Sauce
(Serves 6–8)
You will need:
• 340g fresh cranberries, rinsed and picked over
• 150g granulated sugar
• 55g light brown sugar (adds depth and caramel notes)
• 120ml fresh orange juice
• Zest of 1 orange
• 60ml water
• 1 small cinnamon stick (or ½ tsp ground cinnamon)
• 1 tsp vanilla extract (optional but adds beautiful warmth)
• A pinch of sea salt
• Optional finish: 1 tbsp Grand Marnier or Cointreau, added off heat
Method:
1. Build your flavour base:
In a medium saucepan, combine orange juice, water, both sugars, orange zest, cinnamon stick, and a pinch of salt. Place over medium heat and bring to a gentle simmer, stirring until the sugar dissolves.
2. Add cranberries:
Stir in the cranberries. Increase heat slightly and cook uncovered for about 8–10 minutes, stirring occasionally. You’ll hear the cranberries pop as they burst—this is when they release their natural pectin and the sauce begins to thicken.
3. Develop depth and texture:
Once about two-thirds of the cranberries have burst and the mixture looks glossy and jam-like, remove from heat. Stir in vanilla extract (and Grand Marnier, if using).
4. Refine the consistency:
Let the sauce sit for 5–10 minutes—it will thicken further as it cools. For a rustic texture, leave it as is. For a more elegant, fine-dining presentation, pulse it gently in a food processor or push it through a fine mesh sieve for a smoother finish.
5. Finish and serve:
Taste and adjust sweetness or acidity (a drop of lemon juice can brighten it beautifully). Serve warm or chilled, garnished with a few fresh orange zest curls.
Chef’s Tips
• Balance: Cranberries are very tart—adjust sugar to taste after cooking, since sweetness mellows as it cools.
• Texture control: Add a splash of water or orange juice to loosen if it becomes too thick.
• Make-ahead: Best made 1–2 days before serving - the flavour matures beautifully.