Easy red wine gravy
- Sara Buenfeld
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Serves 10
Easy
Total time: 10 mins
Ready in 10 mins
A star rating of 4 out of 5.12 ratingsRate
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Christmas just wouldn't be the same without a full and flavoursome gravy on the table
Easily halved
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Ingredients
Nutrition
Units:
MetricUS
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200ml red wine
(we used Merlot)
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3 tbsp cornflour
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600ml turkey or chicken stock
made with cubes or freshly made
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2 tbsp redcurrant jelly
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200ml/7fl oz turkey
juices, skimmed of all fat (make up with stock if you don't have enough)
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Nutrition: per serving
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kcal35
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fat0g
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saturates0g
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carbs7g
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sugars3g
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fibre0g
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protein0g
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salt0.42g
low
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Method
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step 1
Mix 3 tbsp red wine with the cornflour until smooth, then mix in all the wine. Heat stock in a pan, then pour in the red wine mixture and redcurrant jelly, stirring until thickened. Cover the surface with cling film to stop a skin forming. Chill for up to 2 days. To serve, reheat in a pan until bubbling, then stir in the turkey juices and transfer to a warm gravy boat.
RECIPE TIPS
MAKING AHEAD
This gravy can be made a few days ahead, so all you need to do to serve is heat it up in a pan, then add the turkey juices from the roasting tray for that extra depth of flavour.
Recipe from Good Food magazine, December 2006
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A star rating of 4 out of 5.12 ratings
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