Gravy with Sherry

This is a pan gravy that punches well above its weight. The currant jelly and orange juice bring a sweet-tart fruitiness, soy sauce delivers umami without tasting Asian, and the sherry adds the kind of nutty warmth that signals “holiday dinner."

The key is the cornstarch slurry technique. Mixing cornstarch with cold liquid (the orange juice and sherry here) before adding to hot broth prevents lumping. Drop cornstarch directly into boiling stock and it seizes into pearly globs that won’t dissolve. Slurry first, every time.

Use a quality stock. This gravy is short on ingredients, so each one shows. Homemade chicken or beef stock makes a meaningfully better sauce than bouillon-cube water. The richer the base, the more elegant the final gravy.

Currant jelly is the unsung hero. Red currant jelly pairs especially well with game birds, duck, and lamb, but works just as well over roast turkey or pork. If you cannot find currant, raspberry jelly is a passable substitute.

Simmer gently after thickening; rolling boils break down cornstarch and the gravy will thin out again. Hold at a quiet bubble until ready to pour.

Pro Tips

• Strain through a fine sieve for a glossy, restaurant-clean finish.
• Taste before salting; soy sauce and stock both bring sodium.
• A teaspoon of butter whisked in off-heat adds shine and richness.
• Make 30 minutes ahead and keep warm; reheat gently if it cools.

Variations

• Swap currant jelly for cranberry sauce for a Thanksgiving twist.
• Use Marsala or port in place of sherry for a deeper, sweeter sauce.
• Add a few peppercorns and a bay leaf to the simmer for aromatic depth.