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Recipe Saved
Recipe Saved
Prep Time: 5 minutes
Cook Time: 25 minutes
Total: 30 minutes
Servings: 6
Author : Barney Desmazery
Ingredients
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Instructions
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Heat the butter in a saucepan (or in a roasting tin containing meat juices from your roast), then scatter over the flour. Stir until it forms a dark, sandy paste. Splash in the port, stir in the redcurrant jelly and cook down until sticky. Stir in the stock and simmer for 5 mins. Decant into a warmed gravy jug to serve.
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