SERVES 6 PREP 5 mins COOK 25 mins EASY G
2 tbsp butter
2 tbsp plain flour
2 tbsp redcurrant jelly
1.6 litre chicken, turkey or beef stock Heat the butter in a saucepan or the roasting tin containing the meat juices from your roast, then scatter over the flour. Stir to a dark sandy paste. Splash in the port, stir in the redcurrant jelly and cook down until sticky. Stir in the stock and simmer for 5 mins. Decant into a warmed gravy jug to serve.
GOOD TO KNOW low fat
PER SERVING 135 kcals • fat 4g • saturates 3g • carbs 11g • sugars 6g • fibre 1g • protein 6g • salt 0.6g