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Easy red wine gravy

Easy red wine gravy

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Rating: 4 out of 5.9 ratings
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  • Preparation and cooking time
    • Total time
    • Ready in 10 mins
  • Easy
  • Serves 10

Christmas just wouldn't be the same without a full and flavoursome gravy on the table

  • Easily halved
Nutrition:
HighlightNutrientUnit
kcal35
fat0g
saturates0g
carbs7g
sugars3g
fibre0g
protein0g
low insalt0.42g
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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/7fl oz turkey juices, skimmed of all fat (make up with stock if you don't have enough)

Method

  • STEP 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.

RECIPE TIPS
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.

Recipe from Good Food magazine, December 2006

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Overall rating

Rating: 4 out of 5.9 ratings
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