Madeira Gravy

Serves: 8

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Total Time: 30

Prep Time: 5

Cook Time: 25

• Pan juices, reserved from roasted turkey
• 1 tablespoon(s) plain flour
• 200 ml Madeira
• About 1.1 litres hot turkey stock (see recipe on opposite page)
• 1 teaspoon(s) blackberry jelly
• Quarter  lemon

Method

1. Spoon off all but 2tbsp fat from the turkey roasting pan, leaving behind all of the dark juices. Put the roasting tin on the hob over a low heat.
2. Sprinkle the flour into the pan and stir into the juices. Cook for 2min, stirring constantly to make a paste.
3. Gradually add the Madeira, stirring constantly, then slowly add the hot stock. Bring to the boil, then simmer for 15-20min until thickened and syrupy. Whisk in the jelly until dissolved. Strain into a warm jug. Season and add a squeeze of lemon juice to taste.
4. Get ahead Make sauce up to one month ahead and freeze in an airtight container. To serve, thaw overnight at cool room temperature. Alternatively, make up to a week ahead and store, covered, in the fridge. Remove from the fridge 2hr before serving to bring to room temperature, then spoon into a serving dish.

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