Quick Apple Cider Gravy

Here is my go-to apple cider gravy recipe, with a rich, smooth base made from pan drippings, sweet apple cider, fresh herbs, and just the right amount of butter to make it silky.

This apple cider gravy has become our family’s favorite addition to Sunday dinners and holiday meals. I always make extra because everyone wants to pour it over everything on their plate. There’s something so cozy about that sweet and savory combination, don’t you think?

What Kind of Apple Cider Should I Use?

For this gravy, you’ll want to use regular apple cider, not apple cider vinegar – they’re completely different ingredients! Look for fresh apple cider in the refrigerated section of your grocery store, especially during fall months when it’s most readily available. If you can’t find fresh cider, the shelf-stable kind works just fine too. Avoid anything labeled “hard cider” since that contains alcohol and will give you a much different flavor than what you’re going for. The natural sweetness and apple flavor in regular cider will balance beautifully with the savory turkey drippings and create a gravy that’s perfect for your holiday table.

Options for Substitutions

This apple cider gravy is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Turkey pan drippings: If you don’t have turkey drippings, chicken drippings work great too. In a pinch, you can use 4 tablespoons of butter mixed with 1 tablespoon of soy sauce for that savory depth.
• Apple cider: Fresh apple juice can step in for apple cider, though the flavor will be a bit milder. You could also use white wine or even more chicken stock if you want to skip the apple flavor entirely.
• Chicken stock: Turkey stock or vegetable stock work just as well here. If using vegetable stock, you might want to add an extra tablespoon of pan drippings for more richness.
• Cornstarch: All-purpose flour works as a thickener too – just use 3 tablespoons mixed with cold water. The gravy might be slightly less glossy but will taste just as good.

Watch Out for These Mistakes While Cooking

The biggest mistake when making apple cider gravy is adding the cornstarch directly to the hot liquid, which creates lumps that are nearly impossible to smooth out – always whisk the cornstarch with a small amount of cold liquid first to create a slurry before adding it to your gravy.

Another common error is rushing the thickening process by adding too much cornstarch at once, so start with half the amount and gradually add more while whisking constantly until you reach your desired consistency.

Don’t forget to strain your pan drippings through a fine mesh strainer to remove any burnt bits or herbs that could make your gravy gritty, and always taste and adjust the seasoning at the end since the saltiness of your drippings can vary greatly.

If your gravy gets too thick, simply whisk in more warm chicken stock a little at a time until it reaches the perfect pourable consistency.

What to Serve With Apple Cider Gravy?

This apple cider gravy is perfect for drizzling over your Thanksgiving turkey, but it’s also amazing with roasted chicken or pork tenderloin. I love spooning it over creamy mashed potatoes – the sweet and savory combo is absolutely delicious. It also works great with roasted root vegetables like carrots, parsnips, or sweet potatoes, and don’t forget to pour some over your stuffing too. For a cozy fall dinner, try it with biscuits or dinner rolls for soaking up every bit of that flavorful gravy.

Storage Instructions

Refrigerate: Apple cider gravy keeps really well in the fridge for up to 4 days in a covered container. I actually think it tastes even better the next day after all those flavors have had time to meld together. Just give it a good stir before using since it might separate a little.

Freeze: You can freeze this gravy for up to 3 months in freezer-safe containers or ice cube trays for individual portions. The texture might change slightly when thawed, but it still tastes great and works perfectly for drizzling over leftovers.

Reheat: Warm it up gently on the stovetop over medium-low heat, whisking frequently to bring it back together. If it seems too thick after reheating, just whisk in a splash of chicken stock or apple cider until you get the consistency you want.

Preparation Time	10-15 minutes
Cooking Time	20-30 minutes
Total Time	30-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 120-150
• Protein: 2-4 g
• Fat: 1-3 g
• Carbohydrates: 27-30 g

Ingredients

• 4 cups reduced sodium chicken broth
• 1 cup apple cider
• 2 tbsp cornstarch
• 1/2 cup skimmed turkey drippings
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Step 1: Prepare the Cornstarch Slurry

• 1/4 cup reduced sodium chicken broth
• 2 tbsp cornstarch

In a small bowl, whisk together 1/4 cup of the reduced sodium chicken broth with the cornstarch until smooth and no lumps remain.

Set this cornstarch slurry aside for later to help thicken the gravy.

Step 2: Combine Liquids and Reduce

• 3 3/4 cups reduced sodium chicken broth
• 1 cup apple cider
• 1/2 cup skimmed turkey drippings

In a large saucepan or directly in the roasting pan (if collecting pan drippings), combine the remaining 3 3/4 cups chicken broth, apple cider, and skimmed turkey drippings.

If using a roasting pan, set it over medium heat and scrape up any browned bits from the bottom to incorporate extra flavor.

Bring the mixture to a boil, then reduce the heat and simmer until the liquid has reduced by half, yielding about 2 1/2 cups.

This intensifies the flavors for your gravy.

Step 3: Thicken the Gravy

• cornstarch slurry from Step 1

Whisk the cornstarch slurry prepared in Step 1 into the reduced liquid mixture.

Bring the gravy back up to a gentle boil while whisking, then lower the heat and simmer for several minutes until the gravy thickens to your desired consistency, stirring periodically.

Step 4: Season and Strain the Gravy

• kosher salt, to taste
• freshly ground black pepper, to taste

Taste the gravy and add kosher salt and freshly ground black pepper as needed.

If you want a perfectly smooth gravy, pour it through a fine-mesh sieve or strainer to remove any solids before serving.

Discard any strained solids.

I like to taste as I go and add a bit more pepper for an extra kick.