Christmas Red Wine Gravy


  • 2 tbsp olive oil
  • 2 onions, peeled and chopped finely
  • 2 cloves of garlic
  • ½ bottle red wine
  • Shiraz
  • Pinot Noir
  • 4 sprigs of fresh thyme
  • 1 spoon redcurrant jelly
  • 1 pint 575mls strong gluten-free chicken stock
  • 2 tbsp cornflour
  • slaked with 4 tbsp cold water
  • salt and freshly milled black pepper


  1. Heat the vegetable oil in saucepan, and add the onions and garlic and really brown well.
  2. Cook over a fairly high heat until they are well coloured, about 15 minutes.
  3. Add the red wine and boil for 2 minutes, then add the stock, thyme and jelly.
  4. Bring back to the boil and simmer for about 10 minutes until the sauce has reduced by about half.
  5. Carefully thicken with half the cornflour and water mixture until you have a nice sauce consistency.
  6. Do not over thicken, you can always add a little more later.
  7. Season well with salt and pepper, you may want to add a touch more jelly.
  8. Strain through a fine sieve and keep warm.



Trackback from your site.

Leave a comment

You must be logged in to post a comment.

Get Social with Cook