Brandy and redcurrant gravy recipe

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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


  • 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.

  • 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.

  • Skim off fat and pour juices into a small pan with the gravy.

  • Bring to the boil, simmer for 2 to 3 mins until thickened, and season.

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(177 ratings)
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