Christmas just wouldn’t be the same without a full and flavoursome gravy on the table
Total time10 mins
Serves 10
200ml red wine (we used Merlot)3 tbsp cornflour600ml turkey or chicken stock, made with cubes or freshly made2 tbsp redcurrant jelly200ml/7fl oz turkey juices, skimmed of all fat (make up with stock if you don’t have enough)
STEP 1Mix 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.
