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Cranberry Turkey Gravy

Cranberry turkey gravy drizzled over sliced roast turkey with cranberries
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A butter and shallot roux thickened with turkey broth, then simmered with whole-berry cranberry sauce, orange juice and zest, and thyme. Finished with a splash of apple cider vinegar for a glossy, sweet-tart gravy.

Ingredients

Scale

For the Roux

  • 4 tbsp unsalted butter
  • 1 shallot, finely minced
  • 1/4 cup all-purpose flour

For the Gravy

  • 3 cups low-sodium turkey or chicken broth, warmed
  • 1/2 cup whole-berry cranberry sauce
  • 1/4 cup fresh orange juice
  • 1 tsp orange zest
  • 2 tsp fresh thyme leaves
  • 1 tsp apple cider vinegar
  • kosher salt and black pepper to taste

To Finish (optional)

  • 1/4 cup fresh cranberries
  • 1/4 cup skimmed turkey pan drippings

Instructions

  1. Melt the butter in a medium saucepan over medium heat. Add the shallot and cook 2 minutes until soft.
  2. Sprinkle in the flour and cook 3 minutes, whisking constantly, until golden.
  3. Gradually whisk in the warm broth until smooth.
  4. Stir in the cranberry sauce, orange juice, zest and thyme and simmer 8 to 10 minutes, whisking now and then, until thick and glossy.
  5. If using fresh cranberries, add them for the last 3 minutes and simmer until they just pop.
  6. Whisk in the drippings, if using, and the vinegar. Season with salt and pepper and adjust with more vinegar or orange juice to taste.

Notes

Makes about 3 1/2 cups (14 servings of 1/4 cup). Refrigerate for up to 2 days or freeze for 2 to 3 months. Reheat with a splash of broth, whisking, until it boils.

Nutrition

Keywords: cranberry turkey gravy, cranberry gravy, cranberry gravy for turkey, turkey gravy with cranberry sauce, orange cranberry gravy, holiday gravy, thanksgiving gravy, christmas gravy, easy turkey gravy, leftover cranberry sauce recipes

Find it online: https://gordonramsayeats.com/cranberry-turkey-gravy/