Port and orange gravy

Yield: 1 Servings

Measure Ingredient
3 tablespoons Plain flour
3 tablespoons Red wine vinegar
2 tablespoons Demerara sugar
2 Oranges ; juice of
450 millilitres Turkey stock
¼ pint Ruby port
1 teaspoon Orange licqueur (optional)
4 tablespoons Redcurrant jelly

Drain off all but 3 tbsp of the cooking juices from the turkey roasting tin. Put the roasting tin directly over heat , stir in the plain flour and cook until the mixture is golden. pour in the red wine vinegar and demerara sugar and cook for 1 min. Gradually whisk in the orange juice, turkey stock, port and orange licqueur. Bring to the boil and whisk to thicken.

Whisk in the redcurrant jelly to create a smooth sauce.

Posted to recipelu-digest Volume 01 Number 310 by CarickGirl <CarickGirl@...> on Nov 26, 1997

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