Once you’ve tried our classic recipe, you’ll never use instant again!
- 450ml (3/4pt) dry white wine
- 200ml (7floz) stock
- 1tbsp plain flour
- 1tbsp butter
- 1tbsp redcurrant jelly
Pour all the juices from the turkey or chicken roasting tin into a jug and pour off the fat. Pour the wine into the roasting tin and reduce by half. Strain into a clean pan with the meat juices. Add the stock, boil and simmer for 5 mins.
Mix the flour and butter to a paste. Gradually whisk into the simmering stock. Simmer for 15 mins until thickened. Stir in the redcurrant jelly a couple of minutes before serving.