SERVES: 10 | COOKING TIME: 10 MINS
Ingredients
200ml red wine
3 tbsp cornflour
600ml turkey or chicken stock, made with cubes or freshly made
2 tbsp redcurrant jelly
200ml/7fl oz turkey
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.
***Grabbed from: http://www.gourmetclassic.com/recipes/red-wine-gravy/
