Ingredients
3 tablespoons turkey drippings (or butter if using barbecue)
3 tablespoons flour (or cornstarch if gluten free)
3 cups chicken or turkey stock (ensure gluten free)
1 tablespoon soy sauce (ensure gluten free)
1 tablespoon redcurrant jelly
Salt and freshly ground pepper
Preparation
Drain turkey drippings into a skillet, discarding as much fat as possible. Add flour and whisk until incorporated. Pour in stock and soy sauce, bring to a boil, reduce heat and simmer for 10 minutes. Add redcurrant jelly and season with salt and pepper.
