Easy red wine gravy

• red wine↗200ml ml

  (we used Merlot)

• cornflour↗3 tbsp tbsp
• turkey or chicken stock↗600ml ml

  made with cubes or freshly made

• redcurrant jelly↗2 tbsp tbsp
• turkey↗200ml/7fl oz ml/7fl oz

  juices, skimmed of all fat (make up with stock if you don't have enough)

Step-by-step instructions

1. 1

   Mix 3 tbsp red wine with the cornflour until smooth, then mix in all the wine. Heat stock in a pan, then pour in the red wine mixture and redcurrant jelly, stirring until thickened. Cover the surface with cling film to stop a skin forming. Chill for up to 2 days. To serve, reheat in a pan until bubbling, then stir in the turkey juices and transfer to a warm gravy boat.