Port & Redcurrant Gravy

A glossy, fruity gravy for turkey, goose or beef, made with port, redcurrant jelly and shallots.

TIME BREAKDOWN
Prep: 5 min
Cook: 25 min
Total: 30 minutes
Vegetarian
❌
Nuts
❌
Serves
8 people
Difficulty
Easy

Ingredients

  • 25g butter
  • 2 shallots, finely chopped
  • 1 tbsp plain flour
  • 100ml ruby port
  • 500ml beef or chicken stock
  • 2 tbsp redcurrant jelly
  • 2 sprigs fresh thyme
  • Salt and black pepper to taste

Method

  1. Melt the butter in a pan and soften the shallots for 5 minutes.

  2. Stir in the flour and cook for 1 minute.

  3. Add the port and let it bubble for 2 minutes, scraping the base of the pan.

  4. Gradually add the stock, whisking, then add the redcurrant jelly and thyme.

  5. Simmer for 15 minutes until slightly thickened, then remove the thyme.

  6. Season to taste and strain if you prefer a smooth gravy.