Light and creamy cider gravy

Light and creamy cider gravy recipe

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Give gravy a makeover by adding crisp, fruity cider and crème fraîche for gorgeous rich flavour. This roast dinner must-have can be made ahead and frozen for when you've got a big crowd to prepare for. Pair with tender roasted pork for the ultimate Sunday lunch. See method

  • Serves 6
  • 5 mins to prepare and 30 mins to cook
  • 63 calories / serving
  • Freezable
  • Healthy

Ingredients

  • 1 tsp olive oil
  • 1 onion, finely sliced
  • 4 thyme sprigs
  • 300g pot fresh chicken stock
  • 200ml cider
  • 1-2 tbsp cornflour
  • 2 tbsp half-fat crème fraîche

Each serving contains

  • Energy

    265kj
    63kcal
    3%
  • Fat

    1g 2%
  • Saturates

    1g 3%
  • Sugars

    3g 3%
  • Salt

    0.7g 11%

of the reference intake
Carbohydrate 6.8g Protein 3.9g Fibre 0.7g

Method

  1. Heat the oil in a small saucepan over a low heat. Add the onion and a pinch of salt and fry for 15 mins, stirring often, until just starting to turn golden.
  2. Add the thyme and stock, increase the heat to high and bring to the boil. Simmer vigorously for 5 mins, then add the cider and any juices from the pork roasting tin. Simmer for a further 5 mins.
  3. In a small bowl, mix 1 tbsp cornflour with a little of the gravy to make a paste. Whisk back into the saucepan and simmer for 2-3 mins until thickened. Repeat with the remaining cornflour for a thicker gravy. Take off the heat, remove the thyme sprigs, then whisk in the crème fraîche and season to taste.

Freezing guidelines

Make the gravy following the recipe instructions but stop before adding the crème fraîche. Allow gravy to cool completely. Spoon the chilled gravy into a freezer-safe container and freeze for up to 3 months. It can be useful to label the container with the contents and date of freezing. The day before serving, remove from the freezer and defrost in the fridge overnight. Transfer the gravy to a pan and heat through until boiling. Take off the heat then whisk in the crème fraîche and season to taste.

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