Mary Berry’s Christmas Gravy is made with plain flour, homemade giblet stock or good-quality turkey stock, port, redcurrant jelly, and turkey juices. This tasty Christmas gravy recipe creates a flavorful accompaniment that takes about 15 minutes to prepare and can serve up to 8 people.
Mary Berry Christmas Gravy Ingredients
- 25g (2 tbsp) plain flour
- 600ml (2 ½ cups) home-made giblet stock or good-quality turkey stock
- 150ml (⅔ cup) port
- 2 tbsp redcurrant jelly
- Salt and freshly ground black pepper
How To Make Mary Berry Christmas Gravy
- Prepare Turkey Juices: Pour the turkey juices into a bowl or jug. Spoon off 2 tbsp (30ml) of the turkey fat (which will be floating at the top). Discard the remaining fat from the juices.
- Make the Gravy Base: Put the tin over medium heat and add the flour. Cook for about 1 minute, stirring any sediment from the tin.
- Add Liquids: Gradually pour in the stock and port, whisking well. Add the redcurrant jelly and bring to a boil, then simmer for 2-3 minutes.
- Incorporate Turkey Juices: Add the skimmed juices from the roast turkey and adjust the seasoning.
- Serve: Strain into a warmed gravy boat to serve.
Recipe Tips
- Use Good Stock: For the best flavor, use homemade or high-quality store-bought turkey stock.
- Remove Extra Fat: Make sure to take off all but 2 tbsp of the turkey fat from the juices to keep the gravy from being greasy.
- Cook the Flour Well: Cook the flour for a full minute to get rid of the raw taste, stirring constantly to prevent lumps.
- Whisk as You Add: Gradually add the stock and port while whisking to keep the gravy smooth.
- Season at the End: Taste and adjust the seasoning after adding the turkey juices to get the right flavor.
What To Serve With Christmas Gravy?
This rich Christmas gravy pairs well with roast turkey, mashed potatoes, stuffing, or roasted vegetables. It also can be served alongside Yorkshire pudding, cranberry sauce, green beans, or dinner rolls for a delicious holiday meal.
How To Store Leftovers Christmas Gravy?
- Refrigerate: Let the leftover Christmas gravy cool to room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 3 days.
- Freeze: Let the gravy cool to room temperature before freezing. Store it in a freezer-safe container for up to 3 months. To use, thaw the gravy in the refrigerator overnight before reheating on the stove.
How To Reheat Leftovers Christmas Gravy?
- On the Stove: Heat the gravy in a saucepan over medium heat, stirring occasionally until hot. Avoid boiling to prevent separating.
- In the Microwave: Place the gravy in a microwave-safe bowl and cover. Heat on high for 1-2 minutes, stirring halfway through, until hot.
Mary Berry Christmas Gravy Nutrition Facts
Serving Size: 1/4 cup (60ml)
- Calories: 65
- Total Fat: 2.5g
- Saturated Fat: 0.5g
- Cholesterol: 10mg
- Sodium: 350mg
- Potassium: 100mg
- Total Carbohydrate: 8g
- Dietary Fiber: 0.5g
- Sugars: 2g
- Protein: 2g
Try More Mary Berry Recipes:
- Mary Berry Farmhouse Loaf Recipe
- Mary Berry Yoghurt Cake Recipe
- Mary Berry Homity Pie Recipe
- Mary Berry Apple Sauce
Mary Berry Christmas Gravy
Description
Mary Berry’s Christmas Gravy is made with plain flour, homemade giblet stock or good-quality turkey stock, port, redcurrant jelly, and turkey juices. This tasty Christmas gravy recipe creates a flavorful accompaniment that takes about 15 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Prepare Turkey Juices: Pour the turkey juices into a bowl or jug. Spoon off 2 tbsp (30ml) of the turkey fat (which will be floating at the top). Discard the remaining fat from the juices.
- Make the Gravy Base: Put the tin over medium heat and add the flour. Cook for about 1 minute, stirring any sediment from the tin.
- Add Liquids: Gradually pour in the stock and port, whisking well. Add the redcurrant jelly and bring to a boil, then simmer for 2-3 minutes.
- Incorporate Turkey Juices: Add the skimmed juices from the roast turkey and adjust the seasoning.
- Serve: Strain into a warmed gravy boat to serve.
Notes
- Use Good Stock: For the best flavor, use homemade or high-quality store-bought turkey stock.
- Remove Extra Fat: Make sure to take off all but 2 tbsp of the turkey fat from the juices to keep the gravy from being greasy.
- Cook the Flour Well: Cook the flour for a full minute to get rid of the raw taste, stirring constantly to prevent lumps.
- Whisk as You Add: Gradually add the stock and port while whisking to keep the gravy smooth.
- Season at the End: Taste and adjust the seasoning after adding the turkey juices to get the right flavor.
Mary Berry Christmas Gravy