From terrifically-tart cranberry sauce to smooth turkey gravy, Christmas just wouldn't be Christmas without the vast array of jellies, chutneys and succulent sauces synonymous with the festive season.
The thing is about Christmas-centric condiments is that they're fairly timeless. And some only really come around for consumers once a year, such as the aforementioned fresh turkey gravy (which, for many, can't really be beaten).
For chefs and developers, simple spins to upgrade the classics is usually a good way to go, with London live-fire restaurant Acme Fire Cult's cranberry agrodolce
- a vinegar-meets-fruit, sour-sweet affair - a great example of considered Christmas innovation, elevating the classic cranberry sauce to more than just the obvious.
And while perhaps not as 'traditional' as your turkeys, hams, wellingtons and nut roasts, fish is always part of the Christmas equation, not least for both pescatarians and flexitarians, with salmon in particular flying the flag.
You could say there's more wiggle room for sauce innovation with seafood around Christmas, seeing as there isn't a defining festive option, with Kentish gastropub The Dog at Wingham's smoked mussels sauce
for its festive baked lemon sole dish catching our eye.
Then there's making traditional Christmas trimmings more 'saucy', such as Borough Market spot Roast's Brussels sprouts ragout
, which will be found on the restaurant's hero roast turkey dinner, with a smoked bone marrow sauce incidently found atop its festive sauce section.