Port & cranberry gravy
Finish off your Christmas plate, with this special gravy
Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 30 minutes
- Put the cooking juices and onions from the turkey in a pan with the rest of the ingredients except the cranberry jelly.
- Bring to the boil then simmer until reduced and slightly syrupy (you want to end up with about 400ml liquid). Strain into a clean pan, add the cranberry jelly and simmer until melted. Serve with the turkey.
Per serving
62 kcalories, protein 2.6g, carbohydrate 6g, fat 0.5 g, saturated fat 0g, fibre 0.15g, salt 0.32 g
Recipe from olive magazine, December 2007.
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http://www.bbcgoodfood.com/recipes/4909/
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Ingredients
- 500ml chicken stock
- a small glass port
- 500ml red wine
- 2 tbsp cranberry or redcurrant jelly
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Difficulty and servings
Serves 8
Preparation and cooking times
Ready in 30 minutes
Ingredients
- 500ml chicken stock
- a small glass port
- 500ml red wine
- 2 tbsp cranberry or redcurrant jelly
Per serving
62 kcalories, protein 2.6g, carbohydrate 6g, fat 0.5 g, saturated fat 0g, fibre 0.15g, salt 0.32 g
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12 January 2011
slim678 commented on this recipe
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