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Merlot and redcurrant gravy recipe

Merlot and redcurrant gravy recipe

16 ratings

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
  • Healthy
  • Dairy-free


  • 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

Each serving contains

  • Energy

  • Fat

    2g 2%
  • Saturates

    1g 3%
  • Sugars

    2g 2%
  • Salt

    0.6g 9%

of the reference intake
Carbohydrate 2.9g Protein 5.4g Fibre 0.4g


  1. 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.
  2. 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.

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