- 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)
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.