Cranberry and rosemary gravy
salt reduced chicken stock
2 cup(s), (500ml)
⅓ cup(s), coarsley chopped (45g)
1 tbs, chopped
- Place reserved pan juices in uncleaned baking dish over medium heat (see tip). Add flour and cook, stirring, for 5-6 minutes or until browned. Gradually stir in stock until smooth.
- Add dried cranberries, cranberry sauce and rosemary. Bring to the boil. Reduce heat and simmer, stirring, for 3-4 minutes or until gravy is slightly thickened.