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Gravy with Mulled Wine
By: Eva Weirich
Posted: Dec. 11, 2012

[Credit: Deb Nystrom]


You can use this gravy for your Christmas turkey or other poultry like goose breast (goose has a bigger tradition in Europe than in the United States). It will be delicious.


5 fl. oz. of home-made mulled wine, flavored with ½ fl. oz. of rum


1 or 2 goose or turkey breast(s) (you’ll need between 1.5 lb and 3.25 lb – depending on the number of guests)


salt and pepper to taste


5 fl oz of goose juice (meat juice from geese)


ice-cold butter 


Rub the salt and pepper into the goose breast or turkey and put it into a roasting pan. Put it into the oven and roast it for about an hour at 180° Celsius (356° Fahrenheit). Then pour off the goose grease, pour the mulled wine over the goose breast, reduce the heat to about 130° Celsius (266° Fahrenheit) and let the goose breast roast for about two hours (how long it takes to cook the goose breast depends on its size – your cooking experience will guide you).


Now pour the mulled wine off into a pan and heat it with the goose juice. Let this boil for a couple of minutes to thicken a little bit, then cream this with a bit of ice-cold butter.


Cut off the meat from the bones and serve it with the mulled wine gravy. Your guests will love it.


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