Apple Cider Gravy

With Thanksgiving around the corner, this recipe is a delicious spin on a traditional part of the feast.

From Liz Barbor of the Creative Feast at

Makes 2 cups


  • 3 Tbs unsalted butter
  • 3 Tbs flour
  • 1 Tbs olive oil
  • 2 Tbs shallots, finely chopped
  • 1/3 cup dry sherry
  • 1 ½ cups apple cider
  • 2 cups low-sodium chicken or turkey stock
  • 2 Tbs fresh sage, chopped or 3 tsp dried
  • Pan drippings from a roasted chicken or turkey if you have them


  1. Using your fingers, knead the butter and flour together to form a sticky paste.  Set aside.
  2. Place the olive oil and chopped shallots into a medium sauté pan over medium-low heat. If you have pan drippings from a roasted chicken or turkey, add those as well. Cook, stirring occasionally just until the shallots soften, about 2-3 minutes. Add the sherry and apple cider to the pan.  Raise the heat to medium-high.  Stir to scrape up any browned bits, and cook until the liquid reduces by ½, about 3 minutes.
  3. Add the stock and sage to the liquid and bring back to a boil and cook for 5 more minutes.
  4. Whisk the butter paste mixture into the simmering liquid one tablespoon at a time and cook until thick enough to coat the back of a spoon.  Reduce the heat and cook for an additional 3 minutes to cook off any flour taste. Season with salt and pepper.  Serve immediately or cool and refrigerate for later use.  This sauce freezes well so make extra and freeze!
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