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Christmas Recipes - low potassium reduced salt diet

Date issued: August 2022

Review date: August 2024

Ref: C-216/Dietetics/HS/Christmas Recipe v5

PDF:  Christmas recipes final August 2022 v5.pdf [pdf] 463KB

Christmas is a traditional time for eating and drinking.

However, many Christmas ‘treats’ are high in potassium and salt – which can be problem if you are on a renal diet.

This booklet will give you some lower potassium and lower salt recipes.

Please ask your renal dietitian for the booklet ‘Christmas Eating on a Low Potassium Diet’ for more ideas for meals, snacks and drinks.

Florida Cocktail

Serves 4

150g (6oz) tinned mandarin oranges, drained

100g (4oz) tinned pineapple, drained

100g (4oz) tinned grapefruit, drained

2 glacé cherries, halved


Divide the grapefruit into four portions and place in the bottom of individual cocktail dishes.

Finely chop the pineapple and mandarin oranges and divide into the four dishes.

Decorate each dish with half a glacé cherry.

Tuna Pâté

Serves 6

1 x 184g tin of tuna fish in oil, drained

50g (2oz) unsalted butter or margarine

Black pepper

2-3 tablespoons lemon juice

1-2 tablespoons horseradish sauce


Mix all the ingredients together in a food processor or mash together with a fork until smooth. Chill in the fridge until ready to use.

Serve with breadsticks, carrot sticks, toast slices or pitta bread.

Garlic and cottage dip

200g (8oz) cottage cheese

2 cloves garlic, crushed

2 tablespoons double cream

pinch salt/black pepper

Blend all ingredients together, cover and refrigerate for one hour before using. Serve with carrot sticks, breadsticks, toast slices, crackers or pitta bread.

Salmon and chive pâté


200g (8oz) tin salmon, drained/boned

100g (4oz) cream cheese

2 tablespoons chopped chives  

¼ pt (125ml) mayonnaise

2 tablespoons lemon juice

50g (2oz) melted butter or spread


Blend the salmon, soft cream cheese, mayonnaise and lemon juice until combined.

Gradually add the melted butter or spread and blend till smooth.  Stir in the chives.  Pour into ramekins and refrigerate.

Lemon and thyme stuffing

100g (4oz) white breadcrumbs

Juice and rind of a lemon

1 tablespoon dried thyme

1 tablespoon water

25g (1oz) butter or spread

1 egg

Black pepper


Melt the butter or spread and mix with the breadcrumbs.

Add grated lemon rind and juice, beaten egg, thyme and pepper.

Mix to a firm consistency with water.  Use to stuff turkey, chicken or goose.

Apple stuffing

100g (4oz) white breadcrumbs

25g (1oz) butter, melted

1 small onion, peeled and finely chopped

black pepper

1 egg, beaten

1 cooking apple, finely chopped

1 teaspoon dried sage


Mix together the breadcrumbs, sage, black pepper and apple.  Mix in the onion, melted butter and beaten egg. 

Add enough cold water to give a moist but firm consistency.

Using a small spoon, fill the cavity of the bird with the stuffing.

Spiced carrots

Serves 4-6

600g (1½lb) carrots, peeled

50g (2oz) butter or margarine

½ onion, finely chopped

1 level teaspoon cinnamon

75ml (3 fl.oz) water

15g (½oz) light brown sugar


Slice the carrots and place in a large saucepan with all the ingredients, except the sugar.

Cook for 15 minutes or until the carrots are tender, stirring the mixture occasionally.

Add the sugar to the carrot mixture and continue to cook until it has completely dissolved.    

Low potassium Christmas pudding


200g (8oz) plain flour

1 apple, grated

1 carrot, grated

100g (4oz) sugar

100g (4oz) mixed peel

75g (3oz) glacé cherries

100g (4oz) white breadcrumbs

75g (3oz) tinned plums, drained and chopped

100g (4oz) tinned prunes, drained and chopped

2 teaspoons mixed spice

1 egg

150ml (6fl.oz) milk

50ml (2fl.oz) brandy

caramel colouring

2 teaspoons lemon juice


Mix together the flour, apple, carrot, sugar, mixed peel, cherries, breadcrumbs, plums, prunes and mixed spice.  Add the milk, brandy, egg, a little caramel colouring and lemon juice.  Mix well.

Line a pudding bowl with a floured pudding cloth and place the mixture in the centre, tie securely.

Put into a large pan, half filled with hot water, and boil the pudding for 4 hours.  Cool and keep in the fridge.

Steam again for 4 hours before serving hot.

Brandy butter

125g (5oz) butter

250g (10oz) sifted icing sugar

2-4 tablespoons brandy


Soften the butter and cream with sifted icing sugar until pale colour. Mix in the brandy carefully.

The butter can be kept in the refrigerator.

Use as a filling for gateaux or sponge, or with meringues.

Brandy sauce

Makes 4 servings

150ml (6oz) double cream

60ml (2oz) brandy

1 dessertspoon cornflour

3 tablespoons sugar


Blend the cornflour with a little water.  Heat the double cream until hot but not boiling, then add the cornflour.

Keep hot for 2 minutes without boiling.  Add the brandy and sugar. 

Serve with sponge pudding.

Low potassium Christmas cake

Makes 12 portions

150g (6oz) plain flour

100g (4oz) butter or margarine

50g (2oz) brown sugar

2 teaspoons baking powder

2 teaspoons mixed spice

100g (4oz) mixed peel

100g (4oz) glacé cherries and angelica

50g (2oz) tinned peaches (drain well)

50g (2oz) tinned pineapple (drain well)

A little juice from tinned fruit to mix to a stiff dough


Cream margarine and sugar, fold in the flour.

Add the fruit and stir well.  Lastly add the spice and baking powder.

Place in a greased tin, bake in a moderate oven (Gas 3/325°F/160°C) for approximately 1½ hours.

Ice the cake with butter icing or water icing.

Mock Marzipan

Makes approx. 300g (12oz) for a 12 portion cake

125g (5oz) unsalted butter

250g (10oz) caster sugar

100ml water

250g (10oz) semolina

4 teaspoons of almond essence

Grated rind of 2 lemons


Heat the water and let the butter melt in it.

Add the sugar and the grated lemon rind.

Heat until the sugar has dissolved.

Add the semolina and stir over a gentle heat for 5 minutes or until the semolina is cooked.  Stir in the essence.

Pour into a dish and chill until firm enough to roll out. 

Use icing sugar for rolling out.

Cover the sides of the cake with the marzipan and ice the top.

Christmas flapjack               

150g (6oz) shortcrust pastry

Low Potassium Sweet Mincemeat

50g (2oz) stewed apple, cooled

15g (½oz) glacé cherries, chopped         

20g (¾oz)  mixed peel                             

20g (¾oz) sugar

20g (¾oz) tinned prunes, drained and chopped

15g (½oz) suet

½ teaspoon brandy

½ teaspoon mixed spice

¼ teaspoon nutmeg    

Flapjack topping

100g (4oz) unsalted butter or margarine

25g (1oz) caster sugar

40g (1½oz) brown sugar

4 tablespoons Golden syrup

200g (8oz) rolled oats


Roll out the pastry to fit a 9" (23cm) square baking tin.  Mix all the mincemeat ingredients together and spread the mincemeat over the pastry.

Melt the butter and sugar together over a low heat.  Add the syrup and lastly add the rolled oats and mix well together.  Spread the flapjack evenly over the mincemeat and pastry.  Press gently into the corners.

Bake for 15-20 minutes at 200°C/400°F/Gas 6.

When cool, cut into slices.

Low Potassium mince pies

Makes 12

Sweet Mincemeat

100g (4oz) stewed apple

25g (1oz) glacé cherries, chopped

40g (1½oz) sugar

40g (1½oz) tinned prunes, drained and chopped

1 teaspoon brandy

1 teaspoon mixed spice

½ teaspoon nutmeg

Shortcrust Pastry

200g (8oz) plain flour

50g (2oz) unsalted butter or margarine - cut into pieces

50g (2oz) White Flora - cut into pieces

2-3 tablespoons iced water to mix


Mix all the mincemeat ingredients together.

Sieve the flour and salt, rub in the fat.  Using a knife to cut and stir, gradually add the water until the pastry forms a ball.

Rest the pastry in the fridge for 15-20 minutes.

Roll out the pastry and cut into rounds - you should be able to make 12 mince pies.  Put the rounds into pattie tins.  Add a spoon of mincemeat to each.

Dampen the pastry lids and press gently onto each pie.  Using a knife, cut a small slit in each, glaze with a little milk and sprinkle with sugar.

Bake in the oven at 275°F/190°C/Gas 5 for 20-25 minutes until golden brown.


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