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
- 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.
Tip
- 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.
By Sara Buenfeld
**Grabbed from: http://www.bbcgoodfood.com/recipes/3042/easy-red-wine-gravy