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Cider Gravy
Cider Gravy
6 Reviews
From: EatingWell Magazine, November/December 2007
Make this low-fat gravy in the roasting pan while the turkey rests. Apple cider adds rich fall flavor.
- By: Kathy Farrell-Kingsley EatingWell Recipe Contributor
Ingredients 12 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
- 4 cups Turkey Giblet Stock, (recipe follows) or reduced-sodium chicken broth, divided
- 3 tablespoons all-purpose flour
- 1¼ cups apple cider
- 2 tablespoons cider vinegar
- ¼ teaspoon salt
- Freshly ground pepper, to taste
- Associated Recipes:
- Turkey Giblet Stock
Preparation
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Active
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Ready In
- When you remove the turkey from the roasting pan, leave the roasted shallots behind. Skim off any visible fat from the pan juices.
- Whisk ½ cup Turkey Giblet Stock (or chicken broth) and flour in a small bowl until smooth; set aside.
- Set the roasting pan over two burners on medium-high heat. Add cider and vinegar; bring to a boil and cook, scraping up the browned bits from the pan, until the liquid is reduced by about half, 6 to 8 minutes. Add the remaining 3½ cups stock (or broth). Increase heat to high; return to a boil, whisking often. Boil until the liquid is reduced by about half, 8 to 12 minutes.
- Whisk the reserved flour mixture into the pan. Boil, whisking constantly, until the gravy is thickened, 1 to 3 minutes. Remove from the heat and pour the gravy through a fine sieve into a large measuring cup. (Discard the solids.) Season with salt and pepper.
- Serving size: 3 tablespoons
- Per serving: 27 calories; 0 g fat(0 g sat); 0 g fiber; 5 g carbohydrates; 1 g protein; 9 mcg folate; 12 mg cholesterol; 3 g sugars; 780 IU vitamin A; 1 mg vitamin C; 6 mg calcium; 0 mg iron; 57 mg sodium; 26 mg potassium
- Carbohydrate Servings: ½
- Exchanges: Free Food
Reviews 6
December 25, 2011
By: GoodFun-GlutenFree
Best gravy recipe ever
This was so easy to make and tasted incredible. I used Wondra gravy flour instead of regular flour and ended up having to use an extra Tablespoon because I had a bit more liquid than expected. I also skipped the cider vinegar because I had brined my turkey. Used the giblet stock as specified and prepared the turkey per the Apple-Shallot Roasted Turkey Recipe. I didn't even have to add any salt and pepper, it was perfectly seasoned. Would highly recommend. This was the best gravy I have ever made!
Pros: Easy, delicious, great flavor
November 28, 2010
By: EatingWell User
The cider flavor was excellent. I chose to omit the vinegar altogether. I had brined my turkey so there was a lot of juice in the roaster. I skimmed the little fat that was in there. The 3 Tbsp serving size was plenty since the flavor was so good!
November 28, 2010
By: beverly.veatch
Made this for Thanksgiving this year. Is delicious! Guests loved it. Made a 'veggie gravy' version with vegetable broth. It is essential that you reduce the cider and vinegar by at least half or the vinegar is a bit overpowering. The veggie version is a great sauce for the Butternut Squash and Cheddar Bread Pudding (a fabulous vegetarian main dish for the holidays) on this site. Made both gravies the day before and simply reheated them in the microwave. Delicious!
November 28, 2010
By: EatingWell User
Is a delicious new gravy taste! Made it for Thanksgiving this year and my guests thoroughly enjoyed it. Several of the guests were vegetarians and I concocted a 'veggie gravy' using this recipe and substituting vegetable broth. The trick is to definitely reduce the cider and vinegar by half - don't cheat on this step or the vinegar is a bit overpowering. I made both gravies the day before Thanksgiving and simply reheated them - delicious. The 'veggie gravy' is a lovely sauce for the Butternut Squash and Cheddar Bread Pudding (a fabulous vegetarian main dish for the holidays) on this site.
January 05, 2010
By: EatingWell User
I made this for my family Thanksgiving, and I loved it, but not everyone did. The vinegar makes it less appealing to more traditional tastes. I plan to make it again but cut some of the vinegar.
November 04, 2009
By: EatingWell User
I made this last year for my first Thanksgiving and it was a huge hit!! I have passed the recipe on to my sister-in-law who is cooking this year.
