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Sherry and redcurrant gravy recipe

Sherry and redcurrant gravy recipe

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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. See method

  • Serves 8
  • 14 mins to prepare and 1 min to cook
  • 54 calories / serving


  • 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

  • Fat

    1g 1%
  • Saturates

    0g 1%
  • Sugars

    2g 2%
  • Salt

    trace 0%

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


  1. 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).
  2. 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 

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