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Cider Gravy

From: EatingWell Magazine November/December 2007 –  Kathy Farrell-Kingsley EatingWell Recipe Contributor

 

This time of year we’re always looking for ways to indulge without breaking the calorie bank. We found this low-fat gravy that use apple cider and cider vinegar to add that unique holiday flavor. You can make this gravy in the roasting pan while the turkey rests.

Ingredients

12 Servings

  • 4 cups Turkey Giblet Stock, (recipe follows) or reduced-sodium chicken broth, divided
  • 3 tablespoons all-purpose flour
King Arthur Flour All-Purpose Flour Unbleached
  • 1 1/4 cups apple cider
Martinelli’s Sparkling Cider
  • 2 tablespoons cider vinegar
  • 1/4 teaspoon salt
Morton Iodized Salt
  • Freshly ground pepper, to taste

Preparation

Active 
20 m | Ready In 
20 m

  • When you remove the turkey from the roasting pan, leave the roasted shallots behind. Skim off any visible fat from the pan juices. Whisk 1/2 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 3 1/2 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.

CLICK HERE for recipe and nutrition information.

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