2 tbsp butter
2 tbsp plain flour
2 tbsp redcurrant jelly
1.6l chicken, turkey, or beef stock
1. Heat butter in a saucepan (or if possible, in the roasting tin containing juices from roast). Sprinkle in the flour. Stir until a dark sandy paste forms. Add in the port and the redcurrant jelly and reduce down until sticky
2. Add the stock and simmer on the hob for a further 5 mins.
3. Pour into a ready-warmed gravy jug and enjoy!