Easy red wine gravy

Recipe uploaded by

Sara Buenfeld

2 ratings

Recipe by Sara Buenfeld

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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.

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

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• icelesley

  19 March 2008

  icelesley rated and commented on this recipe

  

  Very easy to prepare, excellent taste.

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• purplelinda

  19 July 2008

  purplelinda rated and commented on this recipe

  

  Really easy, and very tasty

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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)

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Difficulty and servings

Serves 10

Preperation and cooking times

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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