With Christmas nearly here, are you all prepared in the kitchen? Here’s some last minute help with a couple of essential dinner table items that taste best when freshly made at home: Turkey Gravy and Cranberry Sauce.
Best Turkey Gravy (serves 8)
You need: 500ml chicken/turkey stock, 1tbsp plain flour, the juices from the turkey roasting tin with any excess fat removed, 3 tbsp port or red wine, 2 tbsp redcurrant jelly
When the turkey has finished cooking, transfer it to a warm platter for resting. Then drain the excess fat from the roasting tray and stir the flour into the remaining meat juices, making sure you scrape and mix together all the sediment.
In a saucepan bring the chicken/turkey stock to the boil, then gradually add the hot stock from the roasting tray and the port (or red wine). Stir constantly while boiling until the gravy has thickened, then mix in the redcurrant jelly until dissolved and season to taste.
Easy Cranberry Sauce (serves 8)
You need: 250g pack of fresh cranberries, 100g light brown muscovado sugar, 4 tbsp port, and the juice and finely grated zest of an orange
In a small saucepan, put the cranberries and orange juice/zest with 150ml of cold water or enough to cover. Bring the mixture to the boil and gently simmer for 10 minutes until the cranberries are soft and begin to burst.
Add port and stir in the sugar until dissolved, then simmer for 5-7 minutes until the sauce starts to thicken. Transfer the sauce to a small serving dish and serve hot or cold.