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[quote][i]Originally posted by Kerry[/i] A suggestion I have for gravy or sauce is spoon off some of the juices and reduce it in a pan (boil it for ages till it thickens) Just done it with the red wine stock and made it in to a thick red wine sauce and it's mmm mmmmmmm Because when your doing like a slow roast joint the liquid it a bit thin and runny to be used as gravy I'm going to do it with the remaining sauce later and freeze it for future! Wish I'd done it with the cider stock too, would of made like an apple sauce :lol: [Edited on 06-11-2011 by Kerry] [/quote]
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