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Port and onion gravy

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Cook Time 25 minutes
Course Sauce
Cuisine British
Servings 4 people

Ingredients
  

  • 2 tbsp olive oil
  • 2 onions, cut in half and thinly sliced
  • pinch of salt
  • 1 tbsp redcurrant jelly
  • 1 tsp dijon mustard
  • 1 tbsp plain flour
  • 75 ml ruby port
  • 1 tbsp orange juice (equivalent to half an orange)
  • 1 tsp lemon juice (equivalent to half a lemon)
  • 500 ml chicken stock
  • pepper

Instructions
 

  • In a large saucepan add the oil, onions and a pinch of salt and gently cook for around 10mins until the onion are soft, but not brown.
  • Add the redcurrant jelly and mustard and stir until the jelly has melted and combined into the onions.
  • Stir in the flour, once all mixed together, slowly add the the port, stirring continuously until there are no lumps.  Add the orange and lemon juice and the chicken stock, stirring until all combined. 
  • Reduce the heat to low, cover with a lid and gently simmer for around 15mins, stirring occasionally.
  • Taste and season before serving.