Cider Gravy Recipes

CIDER GRAVY

Steps:

• Melt the butter in a saute pan over medium heat. Whisk the flour into the butter until the flour has dissolved, making a roux. Let cook 2 to 3 minutes, and then reduce the heat to medium-low.
• In a liquid measuring cup, combine the cider and broth together. Slowly pour in over the roux and whisk constantly until all liquid has been incorporated into the mixture. Stir in the mustard. (If there are any pan drippings from the roasted turkey you can add them at this point). Add fresh thyme and let simmer until the gravy is thickened, 4 to 5 minutes.

CIDER GRAVY (FOR PORK)

Steps:

• Method 1. Blend the flour with the reserved cooking juices in a saucepan and gradually pour in the stock, blending until smooth. Stir in the cider. 2. Bring to the boil, stirring, and simmer for 3 minutes. Taste and season with salt before serving.

APPLE CIDER GRAVY

Steps:

• Pour out drippings and let fat rise to the top.
• Meanwhile, deglaze pan with a little water.
• Skim off 3 tbsps.
• of fat and put into saucepan.
• Toss out the rest of the fat.
• Add drippings to pan.
• Make a mix of the flour and a small amount of COLD chicken broth-- remember cold is good here.
• Put everything but the bourbon (or orange juice) and the orange peel into the saucepan.
• Bring to a simmer.
• Slowly, in a thin even stream, add the flour/broth mixture.
• Adjust for desired thickness.
• Remove from the heat add the bourbon or orange juice and the orange peel.
• Serve.

APPLE CIDER GRAVY WITH GIBLETS

Steps:

• Simmer giblets in water for about 20 minutes. Strain water and reserve for gravy. Allow giblets to cool and chop very fine.
• To make the roux: Melt butter in a saute pan. Add flour and cook over medium heat, stirring constantly until golden brown.
• Bring reserved stock and cider to a boil. Whisk in roux and simmer until thick. Add giblets and season with salt and black pepper.
• Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

PORK ROAST WITH HARD CIDER GRAVY

Steps:

• Preheat oven to 375 degrees F.
• Heat a large Dutch oven over medium heat. When the pan is hot, add 2 tablespoons of butter. Season the pork generously with salt and pepper, to taste, and sear on all sides in the hot pan until golden brown; set aside. Add the onions and apples and season again with salt and pepper. Cook until they begin to caramelize, then pour in the hard cider and scrape the brown bits off the bottom of the pan. Bring to a simmer and nestle the browned pork roast back into the pan. Cover with a lid and put in the oven to braise until the internal temperature reaches 145 degrees F on an instant-read thermometer, 25 to 30 minutes.
• Remove the pork roast from the pot and transfer to a carving board; tent with foil to keep warm. Transfer the contents of the pot to a food processor or blender and puree, then return the puree to the pan. Bring to a boil, season with salt and pepper, to taste, then reduce the heat to low and add more cider if gravy is too thick. Add the remaining tablespoon of cold butter, whisking constantly as it melts. Remove from heat when the gravy is smooth and shiny and the butter is completely melted.
• Slice pork loin roast and arrange on a serving platter. Serve with sauce and enjoy!