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  • 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)

Nutrition: per serving

  • kcal35
  • fat0g
  • saturates0g
  • carbs7g
  • sugars3g
  • fibre0g
  • protein0g
  • salt0.42g
    low
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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

Authors

Sara Buenfeld
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A star rating of 4.1 out of 5.9 ratings
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