cranberry gravy

  • pan juices from roast turkey*
  • 2 teaspoons plain (all-purpose) flour 
  • ½ cup (125ml) cranberry juice 
  • ¼ cup (60ml) chicken stock
  1. Remove the roast turkey from the baking dish, set aside and keep warm. Pour the fat and pan juices into a jug. 
  2. Return a ¼ cup (60ml) pan juices to the baking dish, add the flour and stir over medium heat for 2−3 minutes or until the flour is golden. Pour the cranberry juice and stock into a jug. Add the remaining pan juices to the jug to make up 1 cup. Gradually whisk into the baking dish until smooth. Pour the gravy into a jug to serve. Makes 1 cup.

* Instead of using pan juices, you can use 1 tablespoon vegetable oil and increase the amount of stock you add to ½ cup (125ml).
** Serve this gravy with roast lemon thyme turkey.

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