Ingredients for Apple Cider Gravy
- 3 tablespoons pork fat, plus reserved pan drippings (liquid, amount varies)
- 1/4 cup cold chicken broth
- Apple Cider
- garlic (not used in this recipe based on provided instructions)
- 2 tablespoons all-purpose flour
- Bourbon
- Orange Zest
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How to Make Apple Cider Gravy
- After roasting your pork, pour out the drippings into a heatproof container and let it sit for 10 minutes to allow the fat to separate and rise to the top.
- Meanwhile, deglaze the roasting pan by adding 1/4 cup of water. Scrape up any browned bits from the bottom of the pan.
- Skim off 3 tablespoons of the separated fat from the drippings and set aside in a saucepan.
- Discard the remaining fat from the drippings.
- Add the reserved pan drippings (from step 2) to the saucepan with the 3 tablespoons of pork fat.
- In a small bowl, whisk together 2 tablespoons of all-purpose flour and 1/4 cup of COLD chicken broth until smooth. (Cold broth prevents lumps!)
- Add the apple cider to the saucepan.
- Bring the mixture in the saucepan to a gentle simmer over medium heat.
- Slowly whisk in the flour and broth mixture in a thin, steady stream, whisking continuously to prevent lumps and achieve the desired consistency.
- Reduce heat to low and simmer for 2-3 minutes, stirring frequently, until the gravy has thickened to your liking.
- Remove from heat and stir in the optional bourbon or orange juice and orange zest.
- Taste and adjust seasoning as needed. Serve immediately over your pork roast.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
2g
Fat
1g
Carbs
3g
