Merlot and redcurrant gravy recipe
A glug of Merlot pairs beautifully with tart redcurrant jelly to makes this easy gravy extra rich
See method- Serves 6
- 5 mins to prepare and 15 mins to cook
- 73 calories / serving
- Freezable
- Dairy-free
- Healthy
Ingredients
- ½ tbsp olive oil
- 150g shallots, finely chopped
- 6 thyme sprigs
- 2 tsp redcurrant jelly
- 200ml Merlot, or other red wine
- 1 tsp English mustard
- 2 tsp plain flour
- 450ml pack Tesco Finest beef stock
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Shop ingredientsEach serving contains
- Energy
- 305kJ 73.0kcal
- Fat
- 2g
- Saturates
- 1g
- Salt
- 0.6g
- Sugars
- 2g
of the Reference intake
Carbohydrate 2.9gProtein 5.4gFibre 0.4g
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- Heat the oil in a saucepan over a medium heat and cook the shallots and thyme for 5 mins or until softened. Add the redcurrant jelly, cook for 2 mins more, then pour in the wine and simmer for 5 mins.
- Whisk in the mustard until smooth. Simmer for 2 mins more, then slowly whisk in the stock. Simmer for 5 mins, season to taste, then pour through a sieve or strainer and transfer to a serving jug.
- See more Christmas side dish recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. For more tips on freezing and defrosting food, read our article Love Your Freezer.
