Easy red wine gravy

Christmas just wouldn’t be the same without a full and flavoursome gravy on the table

  • Ready in 10 mins
  • Serves 10
  • Easy

Nutrition per serving

  • kcal 35
  • fat 0g
  • saturates 0g
  • carbs 7g
  • sugars 3g
  • fibre 0g
  • protein 0g
  • salt 0.42g


  • 200ml red wine (we used Merlot)
  • 3 tbsp cornflour
  • 600ml turkey or chicken stock, made with cubes or freshly made
  • 2 tbsp redcurrant jelly
  • 200ml/7fl oz turkey juices, skimmed of all fat (make up with stock if you don't have enough)


Making ahead
This gravy can be made a few days ahead, so all you need to do to serve is heat it up in a pan, then add the turkey juices from the roasting tray for that extra depth of flavour.


  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.

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