Rich port & redcurrant gravy
Use the cooking juices if you have them, but this gravy is also delicious without
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 30 minutes
- Put the port, red wine and chicken stock in a pan. Bring to a simmer and reduce by half.
- Add the cooking juices from your meat (if you have them) with the redcurrant jelly then simmer for another 5 minutes. Taste and season if it needs it.
Per serving
99 kcalories, protein 3.4g, carbohydrate 10.4g, fat 0.7 g, saturated fat 0g, fibre 0.2g, salt 0.44 g
Recipe from olive magazine, December 2008.
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http://www.bbcgoodfood.com/recipes/8500/
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8
ratings
Difficulty and servings
Serves 6
Preparation and cooking times
Ready in 30 minutes
Per serving
99 kcalories, protein 3.4g, carbohydrate 10.4g, fat 0.7 g, saturated fat 0g, fibre 0.2g, salt 0.44 g
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