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Cider Gravy

November/December 2007

Your rating: None Average: 3.8 (34 votes)

Make this low-fat gravy in the roasting pan while the turkey rests. Apple cider adds rich fall flavor.



READER'S COMMENT:
"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...

6 Reviews for Cider Gravy

12/25/2011
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!

Easy, delicious, great flavor
Comments
11/28/2010

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!

Comments
11/28/2010

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!

Comments
11/28/2010
Anonymous

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.

Comments
01/05/2010
Anonymous

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.

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