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Christmas dinner deserves a good gravy. We've found 4 of the best recipes, from granule-enhancing to vegan, for your festive meal. 

CB Cranberry Christmas Gravy

Image: Cartwright & Butler

There's nothing wrong with relying on granules for your gravy in our eyes, but if there's once a year you might want to even consider the idea of making your own gravy from scratch, it's Christmas. 

With that in mind, we've sought out some of the best gravy recipes around - including an easy way to boost your Bisto, offer a vegan option and try something a little more gourmet - plus a super speedy recipe if you've got to fit it all around tending to your turkey and working on the perfect roast potatoes. 

Upgrade your gravy granules

This recipe from Cartwright & Butler uses its cranberry sauce to enhance a simple granule gravy mix. 

  • Serves 6

Ingredients: 

  • 1 small knob of butter
  • 1 small red onion, finely diced
  • 1 tsp dried mixed herbs
  • 150ml red wine
  • 40g gravy granules
  • 2 tbsp Cartwright & Butler Cranberry Sauce

Method:

1) In a pan over a medium heat, melt the butter and gently fry the onion for 3 - 4 minutes until soft. Add the dried mixed herbs and fry for a further 30 seconds.
2) Pour in the red wine and allow the alcohol to cook off for 3 minutes. Sprinkle in the granules quickly followed by 1 pint of boiling water, whisking continuously to avoid lumps.
3) Once the gravy is smooth and glossy, add the cranberry sauce to sweeten. Continue to whisk to dissolve the cranberry sauce into the gravy.
4) Serve immediately.

Offer a vegan gravy

Aldi Vegan Gravy Recipe

Image: Aldi

Make your vegan and vegetarian guests feel welcome with a delicious gravy cooked from scratch. Prep this recipe from Aldi the day before to ease your workload on Christmas day. 

  • Makes 300ml
  • Prep time: 10 minutes
  • Cook time: 45 minutes

Ingredients: 

  • 1 Celery
  • 1 Carrot
  • 1 Onion
  • 1 Clove of Garlic
  • 100g Chestnut
  • Mushrooms
  • 15ml Rapeseed Oil
  • 35ml Light Soy Sauce
  • 600ml Boiling Water
  • 1 tbsp Paprika
  • 1 dsp Tomato Pureé
  • White Pepper

Method:

1) Peel the onion and carrot and chop with the celery. Peel and mince the garlic.
2) Add them all to a pan with the oil and sauté.
3) Add the water, soy sauce, paprika, pureé and pepper. Chop the mushrooms and add. Cover and simmer for 40 minutes.
4) Strain the mix through a sieve and serve.

Try this quick gravy recipe

Pukka Speedy Gravy Recipe Main

Image: Pukka

Short on time? This speedy gravy recipe from Pukka can be made in as little as 10 minutes

  • Serves 4
  • Prep time: 10-15 minutes

Ingredients: 

  • Large knob of butter
  • 1 small red onion, thinly sliced
  • 2 tsp. dried thyme
  • 2 tsp. plain flour
  • 1 tbsp. tomato puree
  • 1 veggie stock pot, mixed with 400ml boiling water 1 tbsp. balsamic vinegar
  • 1⁄2 tsp. mustard powder
  • 2 tsp. yeast extract

Method:

1) Place the butter, onion and thyme into a small saucepan over a medium heat and cook for 4‐5 minutes, stirring from time to time.
2) Once the onions are soft, stir in the flour and tomato puree and cook for 30 seconds.
3) Next, gradually incorporate the hot stock a little at a time, whisking continuously.
4) Whisk in the balsamic vinegar, mustard powder and yeast extract and continue cooking over a medium heat until you have reached the desired gravy consistency.
5) Serve alongside a Pukka pie, mash and your favourite veggies for a tasty, hearty and wholesome meal.

Create this gourmet chocolate gravy 

Willies Cocoa Gravy Recipe

Image: Willie's Cocoa 

If you fancy something a little bit different for Christmas dinner this year, Willie Harcourt-Cooze's dark chocolate-infused gravy could be the perfect festive treat. 

  • Makes 450ml 
  • Prep time: 10-15 minutes

Ingredients: 

  • 2 chicken, duck or turkey carcasses 
  • 4 carrots
  • 2 sticks celery
  • 4 large onions
  • 450ml red wine with 2 litres of water
  • 4 black peppercorns
  • 2 bay leaves
  • Few sprigs of fresh thyme
  • 4 tsp grated Willie's Venezuelan Black 100% Carenero Cacao

Method:

1) Preheat the oven to 180°C
2) Roast the carcasses until sizzling and nicely browned. Remove from the oven and place in a large pan with the carrots, celery, onion, red wine, peppercorns, bay leaves and thyme.
3) Add enough water to cover the ingredients, and simmer gently for 4 hours. For the first 2 hours or until the scum is clean looking. Skim off the scum every 30 minutes
4) Strain the stock and return to a clean pan.
5) Reduce to 450ml by boiling fairly rapidly until rich and concentrated
6) Remove any fat from the surface. Add the grated cacao and stir until melted into the gravy. Season with salt and pepper.

 

Tried any of these gravy recipes? Let us know! Tweet us @goodhomesmag, post a comment on our Facebook page or share your kitchen pics on Instagram, using the hashtag #ThisGoodHome for your chance to win one of our monthly prizes!

 

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