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Ingredients
- 200ml dark wine (we used Merlot)
- 3 tablespoons of cornflour
- 600ml poultry or chicken stock, created using cubes or freshly made
- 2 tablespoons of redcurrant jelly
- 200ml/7fl oz poultry juices, skimmed of fat (constitute with stock without having enough)
The standard Christmas bird, poultry is nice to consume throughout the year though is just readily…
Method
Mix 3 tablespoons of dark wine using the cornflour until smooth, then mix out of all wine. Heat stock inside a pan, then pour at a negative balance wine mixture and redcurrant jelly, stirring until thickened. Cover the top with cling film to prevent an epidermis developing. Chill for approximately a couple of days. For everyone, reheat inside a pan until bubbling, then stir within the poultry juices and transfer to some warm gravy boat.
Recipe from Live Show magazine, December 2006
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