Cranberry Cider Gravy (with Pork Chops)
A sweet and tangy twist on gravy that works equally well on pork, chicken, or turkey. It's vegan, so you can even put it on your tofurkey.
  • 2 c apple cider (can substitute up to half with stock or the juices/dripping from roasting a bird)
  • ¼ c dijon mustard
  • 2 T corn starch
  • 1 tsp kosher salt
  • freshly ground black pepper
  • 1 T finely chopped fresh sage
  • tsp chopped fresh thyme
  • 1 tsp olive oil
  • Half of a large, or one small shallot
  • Four boneless pork chops (about 1 lb.) - if using, can also substitute chicken or turkey, or simply make the gravy alone
  • Kosher salt & freshly ground pepper
  • ¼ c dried cranberries
  1. In a bowl or large measuring cup, combine cider, mustard, corn starch, salt, pepper, sage, and thyme. Whisk to combine.
  2. Heat olive oil over medium heat. Add shallot and cook for a minute or two, or until it starts to soften.
  3. If using the pork or chicken, add to the pan, and brown on each side for about 3 minutes.
  4. Add the cider mixture and dried cranberries, bring to a simmer, and cook for 10-15 minutes, or until thickened (and, if cooking meat in the gravy, until the meat is cooked through).
  5. Serve gravy over the meat that had cooked in the gravy, or over your roasted or baked chicken, turkey, pork, etc.
This gravy reheats nicely, but you may need to add a little stock or broth to thin it out.
Recipe by Cupcakes & Kale Chips at