-
-
Add this recipe to your binder
This recipe is in your binder
-
Sherry and redcurrant gravy recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
0 ratings
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
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
54kcal
3%
-
Fat
1g
1%
-
Saturates
0g
1%
-
Sugars
2g
2%
-
Salt
trace
0%
of the reference intake
Carbohydrate 4.2g
Protein 3g
Fibre 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