Easy red wine gravy
Christmas just wouldn't be the same without a full and flavoursome gravy on the table
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Difficulty and servings
Serves 10
Preperation and cooking times
Ready in 10 mins- 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.
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.
35 kcalories, protein 0g, carbohydrate 7g, fat 0 g, saturated fat 0g, fibre 0g, salt 0.42 g
Recipe from Good Food magazine, December 2006.
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http://www.bbcgoodfood.com/recipes/3042/
Difficulty and servings
Serves 10
Preperation and cooking times
Ready in 10 minsMake it ahead
Ingredients
- 200ml red wine (we used Merlot)
- 3 tbsp cornflour
- 600ml turkey or chicken stock , made with cubes or freshly made
- 2 tbsp redcurrant jelly
- 200ml turkey juices, skimmed of all fat (make up with stock if you don't have enough)
35 kcalories, protein 0g, carbohydrate 7g, fat 0 g, saturated fat 0g, fibre 0g, salt 0.42 g

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19 March 2008
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19 July 2008
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