Cider Gravy Recipes

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CIDER GRAVY (FOR PORK)



Cider Gravy (for Pork) image

While this recipe is for cider gravy, this is the basic recipe for making any gravy. It is so much nicer than ready-made! Simply change the stock depending on what joint you're cooking. If you want to add your accompanying vegetable cooking water to your gravy, replace some or all of the stock with the water. The gravy will have a less meaty flavour, but you'll have all the nutrients from the vegetables instead. For a less boozy gravy, use all the stock or replace the cider with unsweetened fresh apple juice.

Yield Serves: 6 people

Number Of Ingredients 5

2 tbsp plain flour
4 tbsp reserved roast pork cooking juices
300ml (1/2pt) pork or chicken stock
300ml (1/2pt) dry cider
Salt, to season

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.

CIDER GRAVY



Cider Gravy image

If you make this gravy the day before Thanksgiving, you'll be much more relaxed on the holiday.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 1h45m

Yield Makes 4 cups

Number Of Ingredients 9

Neck and giblets (excluding liver) from a 12-pound turkey
3 stalks celery, chopped into 2-inch pieces
3 carrots, chopped into 2-inch pieces
2 medium onions, quartered
1 bay leaf
4 parsley sprigs
Coarse salt and ground pepper
1 bottle (12 ounces) hard cider or apple cider
1/2 cup all-purpose flour

Steps:

  • Make giblet broth: In a large saucepan, place neck, giblets, celery, carrots, onions, bay leaf, parsley, 10 cups water, and 1/4 teaspoon pepper; bring to a boil over high heat. Skim; reduce heat, and simmer 1 hour. Strain broth (if less than 6 cups liquid, add enough water to make 6 cups); discard solids. Set aside. (To store: Cool to room temperature, transfer to a container, cover, and refrigerate up to 1 day.)
  • Transfer turkey from pan to a serving platter. Place pan on stove across two burners. (If using a disposable pan, pour drippings and browned bits from pan into a medium saucepan and proceed). Over medium-high heat, bring drippings to a boil; cook, scraping up browned bits, until syrupy. Add cider; cook, stirring constantly, until syrupy, 6 to 10 minutes. Add flour and cook, stirring until incorporated, about 2 minutes.
  • Stir in giblet broth, a little at a time. Bring to a simmer, stirring constantly, until gravy reaches desired thickness, 15 to 20 minutes. For a smoother consistency, strain gravy through a fine-mesh sieve, if desired; discard solids. Season generously with salt and pepper. Keep warm; whisk well before serving.

Nutrition Facts : Protein 1 g

APPLE CIDER GRAVY WITH GIBLETS



Apple Cider Gravy with Giblets image

Provided by Food Network

Time 40m

Yield approximately 3 cups

Number Of Ingredients 6

Giblets from 1 turkey
2 cups water
4 tablespoons butter
1/4 cup all-purpose flour
1/2 cup apple cider
Salt and freshly ground black pepper

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.

CIDER GRAVY



Cider Gravy image

Provided by Sandra Lee

Categories     condiment

Time 13m

Yield 8 servings

Number Of Ingredients 6

3 tablespoons butter
3 tablespoons all-purpose flour
1 cup cider
1 cup chicken broth
1 tablespoon brown mustard
1 teaspoon fresh thyme leaves

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.

HERB-ROASTED TURKEY WITH APPLE CIDER GRAVY



Herb-Roasted Turkey with Apple Cider Gravy image

Categories     Fruit Juice     Milk/Cream     Herb     turkey     Roast     Thanksgiving     Apple     Brandy     Fall     Brine     Calvados     Bon Appétit

Yield Makes10 servings

Number Of Ingredients 24

Brining
8 quarts cold water
2 cups coarse kosher salt
8 large fresh or dried bay leaves
2 tablespoons black peppercorns
2 tablespoons whole allspice
1 16- to 17-pound turkey; giblets removed, neck reserved
Herb butter and gravy
3 tablespoons minced fresh Italian parsley
3 tablespoons minced fresh thyme
3 tablespoons minced fresh sage
3 tablespoons minced fresh marjoram
1 teaspoon minced fresh rosemary
1 teaspoon ground nutmeg
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
4 cups low-salt chicken broth
2 cups apple cider
3 tablespoons all purpose flour
1/2 cup whipping cream
2 tablespoons Calvados (apple brandy) or other brandy
Roasting
2 large Granny Smith apples, quartered, cored
2 large onions, quartered
1 cup apple cider

Steps:

  • To brine the turkey:
  • Line extra-large pot or bowl with two 13-gallon (or larger) plastic bags, 1 inside the other. Combine 1 quart water, salt, bay leaves, peppercorns, and allspice in large saucepan. Stir over medium heat until salt dissolves. Remove from heat. Add 1 quart cold water and cool to lukewarm. Pour into plastic bags; mix in remaining 6 quarts water. Wrap turkey neck and refrigerate. Submerge turkey in brine to cover completely, gathering bags tightly to eliminate any air; tie bags closed. Refrigerate turkey in brine in pot at least 18 hours and up to 20 hours.
  • Line large roasting pan with 4 layers of paper towels. Remove turkey from brine and drain well; discard brine. Place turkey in prepared pan. Cover with plastic wrap and refrigerate overnight.
  • For herb butter and gravy:
  • Mix parsley, thyme, sage, marjoram, rosemary, and nutmeg in small bowl. Transfer 1/4 cup herb mixture to small bowl; mix in 1/2 cup butter.
  • Combine broth and apple cider in heavy large saucepan. Boil until reduced to 3 cups, about 20 minutes. Pour broth reduction into bowl. Melt remaining 1/4 cup butter in same saucepan over medium-high heat. Add flour; stir 1 minute. Whisk in broth reduction, then cream, Calvados, and remaining herb mixture. Bring to boil; reduce heat to medium-low and simmer until gravy base is thickened and reduced to 2 3/4 cups, whisking often, about 20 minutes. Cool gravy base slightly. (Gravy base and herb butter can be made 2 days ahead. Cover and chill.)
  • To roast the turkey:
  • Position rack in bottom third of oven and preheat to 350°F. Remove turkey from roasting pan; drain any accumulated juices from main cavity. Discard paper towels from roasting pan. Melt herb butter in small saucepan over medium heat. Brush bottom of roasting pan with some of herb butter. Return turkey to prepared pan. Tuck wing tips under; tie legs together loosely to hold shape. Place some apple quarters and onion quarters in main cavity. Brush remaining herb butter over turkey; sprinkle with pepper. Scatter remaining apples and onions around turkey in pan. Add reserved turkey neck to pan.
  • Roast turkey 1 hour. Baste with 1/2 cup apple cider. Roast turkey 30 minutes. Baste with remaining 1/2 cup cider. Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, basting turkey every 30 minutes with pan juices and covering breast loosely with foil if browning too quickly, about 2 hours longer (3 1/2 hours total). Transfer turkey to platter; let stand at least 30 minutes before carving (internal temperature will rise 5 to 10 degrees).
  • Discard apples, onions, and turkey neck from pan. Pour pan juices into large glass measuring cup; spoon off fat from surface. Pour degreased juices into gravy base and bring to boil over medium-high heat, whisking occasionally. Boil until gravy thickens enough to coat spoon and is reduced to 3 1/2 cups, about 15 minutes. Season gravy to taste with pepper.
  • Serve turkey with gravy.

ROAST PORK WITH CIDER GRAVY



Roast pork with cider gravy image

Hand and spring of pork is a cheaper cut that becomes irresistibly tender and juicy with slow-cooking - cook for a crowd and serve with a rich gravy

Provided by Caroline Hire - Food writer

Categories     Dinner

Time 5h40m

Number Of Ingredients 13

1 boned and rolled hand and spring of pork , skin scored (about 4kg)
2 tbsp olive oil
sea salt
3 leeks , roughly chopped
2 carrots , roughly chopped
1 turnip , peeled and roughly chopped
2 bay leaves
3 sprigs thyme
1 sprig sage
500ml cider
500ml hot chicken stock
25g butter
25g flour

Steps:

  • Heat the oven to 220C/ 200C fan/ gas 7. Score the skin of the pork and rub with olive oil and sea salt. Put the pork, leeks, carrots, turnip and herbs in large high-sided roasting pan and pour in the cider and stock. Roast for 30 minutes, then take the roasting tray out of the oven and cover tightly with foil. Return to the oven and turn the heat to 150C/ 130C fan/ gas 2.
  • After 4 hours, remove the foil, turn the oven back up again to 220C/ 200C fan/ gas 7 and roast for another 30 minutes.
  • Take the pork out of the oven, remove the meat, cover and set aside to rest. Drain the cooking liquid, pouring off any excess fat. Either serve or discard the cooking vegetables.
  • To make the gravy, melt the butter in a small saucepan and stir in the flour, cook for 2 minutes then whisk in the cooking liquid. Simmer for a few minutes. Serve alongside the meat. Delicious with braised red cabbage and roast potatoes.

Nutrition Facts : Calories 677 calories, Fat 39.3 grams fat, SaturatedFat 13.9 grams saturated fat, Carbohydrate 9.2 grams carbohydrates, Sugar 7 grams sugar, Fiber 3.2 grams fiber, Protein 62.3 grams protein, Sodium 1 milligram of sodium

APPLE CIDER GRAVY



Apple Cider Gravy image

Make one of these sauces in the hot skillet after you have cooked chicken breasts or pork chops.

Number Of Ingredients 5

3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken stock
1/2 cup apple cider
Salt and pepper

Steps:

  • Remove the cooked chicken or pork from the skillet. Working over medium-high heat, add the butter, swish it around the pan to melt it, then whisk in the flour and cook until light brown, about 1 minute. Whisk in the chicken stock and apple cider and season with salt and pepper. Continue whisking and cook until thickened, about 3 minutes. Pour the sauce over the chicken or pork.

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  • 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.
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