Cranberry & Port Gravy

Ingredients
2 tbsp. plain flour
50 ml (2fl. oz.) port
600 ml (1pt.) chicken stock
25 g (1oz.) Sun grown cranberries
3 tbsp. cranberry sauce

Once you’ve taken the turkey out of the roasting tin, pour the liquid into a jug. After a few minutes the fat and juices will separate (fat on top, juices below). Get rid of as much of the fat as you can, leaving the tasty juices in the jug. Set aside.

Place the roasting tray directly on the hob, set over a low heat, and add 2 tbsp. of the juices and the flour. Stir until you’ve made a smooth paste, then cook for a couple of minutes until lightly browned.

Stir in the port and cook until nearly boiled away. Then add the chicken stock and the rest of the turkey juices, fresh cranberries and the cranberry sauce. Season to taste. Leave to simmer for 5-10 minutes, until the sauce has thickened, before serving.

Tip: If you don’t have time to make this cranberry and port gravy, simply add a couple of tablespoons of chunky cranberry sauce to a shop-bought gravy for a similar taste.