• 4 tbsp plain flour
  • 100 ml white wine
  • 500 ml chicken stock
  • 2 tbsp cranberry sauce
  • ½ tbsp balsamic vinegar
  • 100ml of the turkey juices


  1. 1

    Remove your turkey from the roasting tin and place onto a board covered with foil, to rest, while you make the gravy.

  2. 2

    Stir the flour into the roasting tin juices and fat (approx 100ml turkey juices) and mix to make a paste. Stir in the wine with the stock/vegetable water and bring to a boil, reduce the heat and simmer for 5 minutes, gently stirring. Add in the cranberry sauce and balsamic vinegar. Cook for a further 5 minutes then serve with your turkey.

Nutritional Details

Each serving provides
  • Energy 142kj 34kcal 2%
  • Fat 0.1g <1%
  • Saturates 0.0g 0%
  • Sugars 2.4g 3%
  • Salt 0.01g <1%

% of the Reference Intakes

Typical values per 100g: Energy 167kj/40kcal

Each serving provides

5.9g carbohydrate 0.2g fibre 0.5g protein

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