Mulled wine gravy

Serves 6
Preparation: 5 minutes
Cooking: 10 minutes

 

1/2 bottle mulled wine
1 x 300g pot fresh ready made chicken stock
1 tbsp plain flour

 

Pour the stock and mulled wine into a pan and heat gently.

Remove all but 1 tbsp fat from the turkey’s roasting tin (see tip below) and place on the hob over a medium heat. Stir the flour into the turkey juices and cook for 1-2 minutes.

Remove from the heat and gradually add the wine and hot chicken stock, stirring constantly after each additional to ensure lump free gravy.

Bring to the boil, and then simmer for 5-7 mins until the gravy thickens. Season to taste and transfer to a warmed serving jug.

Tip: To remove the fat from the roasting tin try adding two ice cubes. This will harden most of the fat, leaving you with just enough to create delicious gravy. If there are a few lumps – don’t worry, just pass through as sieve.

Gravy will reheat well with a short burst in the microwave at the last minute – so you can prepare it as soon as the turkey comes out of the oven.