- 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/7fl oz turkey juices, skimmed of all fat (make up with stock if you don't have enough)
While it's the traditional Christmas bird, turkey is good to eat all year round, though…
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 aheadThis 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.