Sherry and redcurrant gravy recipe
No Christmas dinner is complete without a rich, thick gravy sauce. This version infuses sweet sherry and fruity redcurrants, making your meal extra special.
See method- Serves 8
- 14 mins to prepare and 1 min to cook
- 54 calories / serving
Ingredients
- 2 tbsp plain flour
- 125ml (4fl oz) sherry
- 1 tbsp redcurrant jelly
- 2 sprigs fresh thyme
- 300ml (1/2pt) fresh chicken stock
Each serving contains
- Energy
- 225kJ 54.0kcal
- Fat
- 1g
- Saturates
- 0g
- Salt
- 0.0g
- Sugars
- 2g
of the Reference intake
Carbohydrate 4.2gProtein 3.0gFibre 0.2g
Method
- Once the turkey is cooked, tip the juices and fat from the roasting tin into a bowl. Once settled, spoon 2-3 tbsp of the fat back into the tin (discard any remaining fat and return the juices to the roasting tin).
- Put the tin on the hob over a medium heat. Stir in the flour with a wooden spoon, scraping up all the sticky bits from the bottom. Add the sherry, simmer for 1 min, then stir in the jelly and thyme. Add the stock and season; simmer until reduced.
- See more Christmas side dishes recipes
