Gluten-free gravy recipe

INGREDIENTS 

1 tsp potato starch or 2 tsp cornflour
1 tsp cranberry or redcurrant jelly (sieve out any bits)
300ml chicken or turkey stock

METHOD 

Tip all the fat and juices out of the roasting tin into a bowl. Put the tin on the hob over a medium heat and stir in the potato flour or cornflour, plus the jelly. Cook until it is beginning to brown.
Pour in a splash of the stock, stirring until the starch turns to a smooth paste. Continue adding the stock, stirring well.
 Spoon the fat off the juices in the bowl and add the juices to the gravy. Taste and season.