Red wine gravy

8 Servings

Ingredients

Quantity Ingredient
Giblets or 1 1/2 pint stock
Turkey juices
3 tablespoons Plain flour, sifted
10 fluid ounce Red wine
2 tablespoons Redcurrant jelly
Salt & freshly ground black
Pepper

Directions

If making stock from the turkey giblets, place the giblets in a large saucepan with 2 pints water. Bring to the boil, reduce the heat and simmer for 30 minutes or until the liquid is reduced to 1½ pints.

Strain and discard the giblets. After removing the turkey from the roasting tin, skim off any excess fat from the juices. Place the roasting tin on the hob and heat until the juices are sizzling.

Sprinkle over the plain flour and stir constantly for 1-2 minutes.

Remove the pan from the heat and slowly add the stock, red wine, redcurrant jelly and season to taste. Return to the heat and simmer gently, stirring constantly until thickened. Pour into a warmed gravy boat and serve.

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