Hard Cider Gravy Recipes

HARD CIDER GRAVY

Steps:

• Heat 1 tablespoon butter in a medium saucepan over medium-high heat. Add turkey neck and giblets, if using, and cook, turning occasionally, until golden brown and browned bits form on bottom of saucepan, 5-8 minutes. Add garlic and rosemary, and cook, stirring, until fragrant, about 2 minutes.
• Add broth and bring to a boil; reduce heat and simmer until reduced to about 2 1/2 cups, 20-25 minutes. Strain stock through a fine-mesh sieve into a large measuring cup or medium bowl; discard solids. Cover and keep stock warm.
• Heat remaining 9 tablespoons butter in another medium saucepan over medium heat. Add flour and cook, whisking constantly, until flour is a deep golden brown, 8-10 minutes. Gradually whisk in warm stock. Add cider and pan drippings and bring to a boil. Reduce heat and simmer until flavors meld and gravy is thickened, 25-30 minutes; season with salt and pepper.

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!

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.

ROAST TURKEY WITH CIDER SAGE GRAVY

Steps:

• Cook turkey:
• Put oven rack in lowest position and preheat oven to 425°F.
• Tie celery, parsley, thyme, marjoram, sage, and bay leaf into a bundle with kitchen string to make a bouquet garni.
• Rinse turkey inside and out and pat dry. Rub turkey inside and out with salt and pepper, then put onion and bouquet garni in large cavity. Working from large cavity end, run your fingers between skin and flesh of breast to loosen skin without tearing. Put 1 tablespoon butter under skin of each side of breast and massage skin from outside to spread butter evenly. Tie drumsticks together with kitchen string and fold wings under body. Put turkey on rack in a large flameproof roasting pan and, if using remote thermometer, insert it into thickest part of a thigh (do not touch bone).
• Brush remaining 2 tablespoons butter over turkey, then roast 30 minutes.
• Reduce oven temperature to 350°F. Baste turkey with pan drippings or butter, then continue to roast, basting every 30 minutes, until a thigh registers 165°F on thermometer, 2 to 2 1/2 hours more.
• Carefully tilt turkey so any juices from inside cavity run into roasting pan, then transfer turkey to a serving platter and discard onion and bouquet garni from cavity. Let turkey stand 30 to 40 minutes (thigh temperature will rise to 175°F).
• Make gravy while turkey stands:
• Remove rack from roasting pan and pour pan juices through a sieve into a 1-quart glass measure. Straddle roasting pan across two burners, then add cider and deglaze pan by boiling over high heat, stirring and scraping up brown bits, until reduced to about 1/2 cup, 3 to 5 minutes. Pour cider through sieve into glass measure with pan juices, then skim fat, reserving 1/4 cup of it. (Reserve 6 tablespoons total if using turkey fat for wild rice stuffing; recipe follows.) Add enough turkey stock to drippings to total 4 cups.
• Cook chopped onions in butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden brown, about 10 minutes. Add sage and cook, stirring, 1 minute. Add turkey stock mixture and any turkey juices accumulated on platter and bring to a boil. Stir together flour and reserved 1/4 cup fat in a small bowl, then whisk into gravy. Reduce heat and simmer gravy, uncovered, whisking occasionally, 10 minutes. Season with salt and pepper.
• Serve turkey with gravy on the side.
• *Available at most cookware stores and cooking.com

ROAST PORK WITH CIDER GRAVY

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.

CIDER GRAVY

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.