Don’t wait until the big day to make your gravy. You can make it ahead of time and ensure you get the taste just right and then just add it to the meat juices on the day for the perfect ‘Christmas Gravy’.


  • 1 tbs sunflower oil
  • 1 onion finely chopped
  • 1 carrot finely chopped
  • 1 bay leaf
  • 2 tbs plain flower
  • 1 ltr bought chicken stock
  • 1 glass of port
  • 2 tbs redcurrant jelly


  • Heat the oil in a non-stick pan, and then fry the onion over a medium heat, carrot and bay, stirring frequently, until the onion is golden.
  • Add the glass of port and reduce until almost evaporated.
  • Stir in the flour, and then pour in the stock while stirring.
  • Add the redcurrant jelly and simmer for 15 mins.
  • Discard the bay leaf.
  • Purée the contents of the pan with a hand blender until completely smooth.
  • Cool, and then chill in the fridge.
  • On Christmas day:
  • When you take the turkey from the oven pour the juices from the tin into a deep but narrow jug or bowl. Leave to stand so that excess oil from the turkey rises to the top
  • Skim off as much fat as you can and discard.
  • Pour the juices back into the roasting pan, put on the hob on a low heat and deglaze the pan with a glass of water or wine, scraping the sticky bits on the bottom of the pan with a spatula.
  • Add the Make Ahead ‘Christmas Gravy’ into the roasting pan and stir over the heat until bubbling. Season to taste.