ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Hard Cider Gravy

Photo: John Kernick; Styling: Marcus Hay
Yield Makes 8 servings

Ingredients

  • Drippings from roasted turkey, still in roasting pan (see recipe for Roasted Turkey with Sage)
  • 1 cup hard cider or dry white wine
  • 2 to 3 cups low-sodium chicken broth
  • 4 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • Kosher salt and black pepper

Nutrition Information

  • calories 96
  • caloriesfromfat 60 %
  • protein 2 g
  • carbohydrate 5 g
  • sugars 0 g
  • fiber 0 g
  • fat 6 g
  • satfat 4 g
  • sodium 165 mg
  • cholesterol 17 mg

How to Make It

  1. Strain the drippings into a large measuring cup or bowl. Let stand for 5 minutes, then skim off and discard the fat. (Alternatively, use a fat separator.)

    Place the empty pan over 2 burners over medium-high heat. Add the cider and cook for 1 minute, scraping up the bits stuck to the pan. Pour into the skimmed drippings and add enough broth to make a total of 4 cups.

    Melt the butter in a large saucepan over medium heat. Cook the flour, whisking, until golden, 4 to 5 minutes. Whisk in the broth mixture and bring to a boil. Reduce heat and simmer until thickened, 8 to 10 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Strain.