Pour the pan juices in the roast poultry right into a heatproof 2 litre (8 cup) jug. Make use of a large metal spoon to skim just as much fat as you possibly can in the surface.
Put the pan employed for roasting the poultry over medium heat. Add some flour and 125ml (1/2 cup) from the pan juices and stir having a wooden spoon to scrape the bottom of the pan to dislodge any residue. Prepare, stirring, for just two-3 minutes or before the mixture involves the boil. Progressively stir within the remaining pan juices and stock and blend until smooth.
Add some cranberry sauce and simmer, uncovered, stirring from time to time, for ten minutes or before the gravy is reduced by 1/3. Taste and season with pepper and salt. Pour right into a warmed serving jug and serve.
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