As the festive season reaches its peak, a familiar red menace has once again taken over the chiller cabinets of Britain's high street food outlets. This year's crop of Christmas sandwiches, from budget meal deals to premium offerings, appears to be universally dominated by one overpowering ingredient: cranberry sauce.
The Cran-Spiracy Across Every Retailer
Journalist Isobel Lewis, writing on Monday 22 December 2025, has declared a war on what she terms the "reign of terror" wielded by "big Cranberry Sauce." Her investigation reveals that no major chain is immune. The thick, sweet condiment is lavishly applied to festive offerings at Boots, Greggs, and Pret a Manger, among others, often drowning out the other flavours.
Lewis notes that while the Christmas sandwich season traditionally brings welcome variety—with turkey and trimmings, pigs in blankets, and improved vegetarian options pushing aside standard fare—the 2025 selection is uniformly defined by its crimson glaze. Even seemingly promising combinations, like Costa's vegan "turkey and trimmings" sandwich, are compromised by what she describes as a "criminal" slick of the sauce.
Why Cranberry Sauce Ruins the Festive Bite
The core complaint is one of balance. In theory, a Christmas sandwich is a simple, foolproof concept: bread, Christmas dinner components, and more bread. However, a thick, sweet layer of cranberry sauce overwhelms the savoury notes of stuffing, turkey, or fried onions that should be the stars of the show.
"Call me old fashioned," Lewis writes, "but rarely do I tuck into a nice, savoury sarnie... and think, you know what would make this better? Jam." She clarifies that she is not wholly anti-cranberry, acknowledging its place on a Christmas dinner plate or with brie, but argues that within the confined space of a sandwich, it leaves no room for other flavours to breathe.
Is There a Moist-Maker Alternative?
The article explores the possible reasons for the sauce's ubiquity. Festive sandwiches, particularly those featuring turkey or meat alternatives, can be dry. Manufacturers seemingly use cranberry sauce as a default "moist-maker." Lewis proposes several alternatives that could provide moisture without the sugary punch:
- Gravy: A more traditional Christmas flavour.
- Mayonnaise: A classic sandwich binder.
- Even a gravy-mayonnaise hybrid, which she admits sounds "heinous" but could work.
The frustration is compounded by the fact that sandwich fillings themselves are becoming more varied and innovative, especially for vegetarians and vegans. Yet, this progress is undermined by the inescapable "red stuff." As a final plea for the future, Lewis states she will be begging Santa for release from cranberry sauce's grasp, hoping for a more balanced festive lunch in 2026.
