appetite magazine
Chicken gravy with cranberry and marmite
 
 
Author:
Ingredients
  • 2 litres dark reduced chicken stock
  • 250g crème fraîche
  • 25g Marmite
  • 250g homemade cranberry sauce
  • No.1 savoury gravy mix (to thicken as needed)
  • Salt and pepper
Method
  1. Bring the dark reduced chicken stock to a gentle simmer over medium heat.
  2. Add the crème fraîche, Marmite and cranberry sauce. Stir well and simmer for 10 mins to allow the flavours to blend.
  3. Gradually whisk in No.1 savoury gravy mix until the sauce reaches your desired consistency.
  4. Taste and adjust seasoning as needed with salt and pepper.
Recipe by appetite magazine at https://www.appetitemag.co.uk/the-christmas-moist-maker-burger/