Gorgeous gravy
Serves: 8
Prep time: 10 minsTotal time: 
See accompanying roast turkey crown and roast beef sirloin recipes. / Recipe photo by Martin Poole
Gorgeous gravy
Serves: 8
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
60Kcal
Fat
3gr
Saturates
0gr
Carbs
2gr
Sugars
2gr
Fibre
0gr
Protein
1gr
Salt
0.1gr
Lucas Hollweg
Lucas Hollweg is a self-taught cook and food writer respected for his laid-back, homely food. He was named Evelyn Rose 2012 Cookery Journalist of The Year and is author of Good Things To Eat.
Lucas Hollweg
Lucas Hollweg is a self-taught cook and food writer respected for his laid-back, homely food. He was named Evelyn Rose 2012 Cookery Journalist of The Year and is author of Good Things To Eat.
Ingredients
- the meat roasting tin with its juices and vegetables
- 200ml dry white wine
- the turkey roasting tin with its juices and vegetables
- 1 x 450g tub fresh chicken stock
- 2 tbsp (50g) redcurrant jelly
Step by step
- Scrape the veg and all the cooking juices from the roasting tin into a sieve set over a jug. Press to extract as much of the juice as possible, and discard the veg. Skim off any fat.
- Put the roasting tin on the hob over a direct heat, add the wine and cook over a high heat for a couple of minutes, scraping the pan to remove any sticky juices. Add the strained meat cooking juices bubble away for a few minutes, scraping up any sticky residue from the tin – stuck on juices, bits of stuffing, it's all good – until the wine loses its raw flavour. Add the stock, 100ml boiling water and the redcurrant jelly, simmer until the liquid thickens a little and tastes rich and good, about 15 minutes. Taste and season. Keep warm until needed and strain the gravy into a warm jug to serve.
