Ingredients:

200 ml Red Wine
3 tbsp Corn Flour
600ml Stock – use Stock Cubes or (* see tip below)
2 tbsp Red Currant Jelly
200ml Turkey Juices
Salt and Pepper

Directions:

Mix the corn flour with 3 tbsp of the red wine until smooth.
Mix in the rest of the red wine.
Heat stock in a pan and then add the red wine mix and the red currant jelly.
Stir until thickened.
Cover the surface with some cling film to stop a skin forming and let cool.
Place in the fridge until needed.
This can be done up to 2 days before you need the gravy.
When turkey is cooked heat up gravy and add juices from the turkey.
* tip for stock
Brown the raw turkey giblets in 1 tbsp of olive oil and add 2 roughly chopped onions,1 carrot and a bay leaf.
Pour over 2 litres of water and simmer for 1 hour. Strain and then chill.[/fusion_text]