This recipe is from the Delia Online Cookery School with Waitrose
The juices from a roasting joint, in the roasting tin
425ml white wine, red wine, dry cider or stock
Salt and freshly milled black pepper
Firstly tilt the pan so the juices flow into one corner, then spoon off most of the fat from the juices.
Keep the spoon level and be careful not to scoop up any of the meat juices with the fat.
Place the tin over a high heat, then with a spoon, scrape the sides and base of the roasting tin to release all the lovely caramelised bits.
Pour in the wine, cider or stock (or both) and keeping the heat high allow the whole thing to bubble. Turn the heat down to medium and let the gravy reduce until its half its original volume which will take about 10-12 minutes.