Shiraz Wine Gravy

Shiraz Wine Gravy    (Makes 2 cups)
 
½ cup pan juices
2 tablespoons plain flour
2 cups chicken stock
1/3 cup Wild Appetite Shiraz Jelly
Method:
Pour pan juices into a heatproof jug. Use a metal spoon to skim any fat from the juice surface. Put the roasting pan on the stovetop on a medium heat and add flour and ½ cup of the pan juices. Stir with a fork, making sure to scrape the base of the pan to dissolve any baked on residue. Cook for 2-3 minutes or until boiling. Gradually add the remaining juices and stock. Stir till smooth. Add jelly and bring to boil. Simmer for 10 minutes or until reduced by a 1/3. Season with salt and pepper. Perfect with Christmas turkey.
(or choose from Wild Appetite Merlot or Riesling Wine Jelly)