Christmas is just around the corner, and like many of us you have probably already chosen the majority of food you are going to make for the Festive Season. Although gravy is as important as the icing on a cake to finish off a delicious feast it’s just one of those elements that usually doesn’t get much of a look in as it’s often easier just to reach for a jar or packet of ready made gravy. However if you want to make a tasty but easy home-made gravy this Christmas, we have found this wonderful Mary Berry gravy recipe, it’s easy to make and is sure to make a real difference to your Christmas meal.
When making gravy you always need to start with a good quality stock, check out our recipe for making your own stock, if you don't get time to boil up the giblets then buy a good quality stock from your local store.
To make enough gravy for 8 you will need:
· 25g plain flour
· 600ml home-made giblet stock or good-quality turkey stock
· 150ml port
· 2 tbsp redcurrant jelly
· Salt and freshly ground black pepper
Mary Berry recommends that if you don’t have port to hand use a red wine instead.
1. Pour off the turkey juices into a bowl or jug. Spoon off 2 tbsp of the turkey fat (which will be floating at the top). Spoon off the remaining fat from the juices and discard.
2. Put the tin over a medium heat and add the flour. Cook for about 1 minute, stirring any sediment from the tin. Gradually pour in the stock and port, and whisk well. Add the redcurrant jelly, bring to the boil, and then simmer for 2-3 minutes.
3. Add the skimmed juices from the roast turkey and adjust the seasoning. Strain into a warmed gravy boat to serve.