Ingredients

1 tbsp. oil
1 tbsp. butter
1 large onion, chopped
4 cloves garlic, crushed
1 tsp. cranberry or red currant jelly
2 tbsp. all-purpose flour
1 tsp. tomato purée
3 cups chicken stock
3 sprigs fresh thyme leaves removed and chopped
salt and pepper
good glug of red wine

Directions:

1. Heat the oil and butter in a heavy-bottomed pan. Add the onion, garlic and red currant jelly and cook slowly on a low heat, stirring occasionally, for about 30 minutes, until the onions are brown and caramelized.

2. Stir in the flour and tomato puree and allow to cook for a minute before slowly pouring in the stock, stirring continually. Add the thyme, seasoning and red wine. Alternatively, the red wine can be replaced with white wine, sherry or cider.

3. A delicious gravy needs the addition of meat juices. If you are roasting meat or poultry, pour off any excess fat from the roasting pan, deglaze it with a little stock or wine and add the liquid to the gravy.

4. Cover and simmer gently for 10 minutes, stirring occasionally, then serve with the meal.