Brandy and redcurrant gravy

(54 ratings)

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Brandy and Redcurrant Gravy, Bread Sauce and Cranberry Sauce
Brandy and Redcurrant Gravy, Bread Sauce and Cranberry Sauce

You can really impress your guests this Christmas by offering them some variations on their favourite staples. Why not give this gravy recipe a whirl - its bound be a big hit


  • 40g (1 1/2oz) unsalted butter
  • 2tbsp plain flour
  • 600ml (1pt) chicken stock
  • 1tbsp redcurrant jelly
  • 50ml (2fl oz) brandy
  • Salt and freshly ground
  • black pepper


  1. Melt butter over a low heat. Add flour, stir until the mixture is a biscuity colour, then slowly whisk in stock until smooth. Stir in redcurrant jelly. Allow to cool, then place in a closed container and chill.
  2. When you've removed the cooked poultry from the roasting tin, place tin on hob and pour in the brandy. Boil for 1 min, stirring with a wooden spoon. Strain pan juices into a jug and cool.
  3. Skim off fat and pour juices into a small pan with the gravy.
  4. Bring to the boil, simmer for 2 to 3 mins until thickened, and season.

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