Sherry and redcurrant gravy recipe

  • Serves 8
  • 14 mins to prepare and 1 min to cook
  • 54 calories / serving
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No Christmas dinner is complete without a rich, thick gravy sauce. This version infuses sweet sherry and fruity redcurrants, making your meal extra special.

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 minute, then stir in the jelly and thyme. Add the stock and season; simmer until reduced. 

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  • Ingredients

  • 2 tbsp plain flour
  • 125ml (4fl oz) sherry
  • 1 tbsp redcurrant jelly
  • 2 sprigs fresh thyme
  • 300ml (1/2pt) fresh chicken stock
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  • Energy 226kj 54kcal 3%
  • Fat 1g 1%
  • Saturates 0.2g 1%
  • Sugars 1.6g 2%
  • Salt trace 0%

of the reference intake
Carbohydrate 4.2g Protein 3g Fibre 0.2g

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