Cranberry Gravy Food

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CRANBERRY GRAVY



Cranberry Gravy image

Flavorful for any fowl. My cranberry-hating son even gave it the thumbs up! My thanksgiving guests had fun trying to figure out what this gravy was made out of and were amazed when I finally told them. I had regular turkey gravy out and this gravy. The cranberry gravy was every bit as gone as the regular turkey gravy!

Provided by Karyn Ulriksen

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes

Time 20m

Yield 8

Number Of Ingredients 9

¼ cup water
1 tablespoon cornstarch
1 ½ cups cranberry sauce
½ cup turkey drippings
2 teaspoons curry powder
1 teaspoon thyme
1 teaspoon anise seed
1 teaspoon ground cardamom
1 teaspoon orange zest

Steps:

  • Whisk water and cornstarch together in a bowl until smooth.
  • Combine cranberry sauce, turkey drippings, curry powder, thyme, anise seed, cardamom, and orange zest in a small saucepan; cook, stirring occasionally, over medium heat for about 5 minutes.
  • Stir cornstarch mixture to remove any lumps and pour into cranberry mixture. Reduce heat to medium-low and cook, stirring occasionally, until gravy is thickened, 5 to 10 minutes.

Nutrition Facts : Calories 198.1 calories, Carbohydrate 21.2 g, Cholesterol 13.1 mg, Fat 12.9 g, Fiber 1.1 g, Protein 0.2 g, SaturatedFat 3.8 g, Sodium 12 mg, Sugar 12.8 g

RED CHILE-CRANBERRY GRAVY



Red Chile-Cranberry Gravy image

Provided by Bobby Flay

Categories     condiment

Time 1h15m

Yield 6

Number Of Ingredients 14

2 ancho chile pods, stems removed
1 New Mexico chile pod, stems removed
2 tablespoons unsalted butter
1 tablespoon canola oil
2 large shallots, finely diced
3 cloves garlic, finely chopped
1 cup dry white wine
1/2 cup Port
4 cups enriched homemade chicken stock
3 tablespoons light brown sugar
1 cup cranberries
1/2 cup fresh blackberries, gently crushed
1/4 cup coarsely chopped fresh flat leaf parsley
2 tablespoons finely chopped fresh sage

Steps:

  • Place the chiles in a bowl and cover with boiling water. Let chiles sit until softened, at least 30 minutes. Place the chiles in a blender with 1/4 cup of the soaking liquid and blend until smooth.
  • Heat the butter and oil in a medium saucepan over high heat. Add the shallots and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the wine and port and cook until completely reduced. Add the stock, chile puree and brown sugar, bring to a boil and cook, stirring occasionally until reduced by half. Add the cranberries and cook until the sauce is reduced to a sauce consistency and the cranberries have popped and are soft. Remove from the heat, and add the blackberries, parsley, sage, and salt and pepper to taste. Keep warm.

HERB-BUTTERED TURKEY, ROASTIES & CRANBERRY SAUCE GRAVY



Herb-buttered turkey, roasties & cranberry sauce gravy image

The potatoes and turkey crown cook together and there's no need to baste - and it's delicious. Easy and stress free

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 2h30m

Number Of Ingredients 10

4 garlic cloves , crushed
2 handfuls parsley leaves, finely chopped
100g butter , softened
3kg turkey crown
1 ½kg new potato , halved if large, quartered if huge
2 tbsp plain flour
3 tbsp chunky cranberry sauce
splash port
600ml chicken stock
1 tbsp soy sauce (optional)

Steps:

  • Heat the oven to 200C/fan 180C/gas 6. Tip the garlic, parsley and butter together in a bowl, season generously with black pepper and a pinch of salt, then beat with a wooden spoon or squish through your fingers until everything is combined. The butter can be prepared up to a day ahead and chilled or made two weeks ahead and frozen. Soften before using.
  • Place the turkey crown on a board with the thick part of the breast facing away from you. Use your hands to make two pockets between the skin and the meat, then smear the flavoured butter beneath the skin and all over the breast and work it down so that the breast is completely covered. 3 Tip the new potatoes into a large roasting tray. Sit the turkey on top, skin side up, then roast for 30 mins. Remove from the oven, sit the turkey on a board and give the potatoes a good shake. Then place the turkey back in the tin, spoon over some of the buttery juices and continue to cook for another 40-50 mins until the turkey is dark golden. Transfer the turkey to a board to rest, loosely covered in foil, then continue to cook the potatoes for 20 mins to brown. Use a slotted spoon to scoop the potatoes into a serving dish, reserving the buttery juices in the pan. Put the potatoes to one side and keep warm.
  • To make the cranberry gravy, place the roasting pan on a lowish heat and stir in the flour. Let everything sizzle and brown, then add the cranberry sauce and a splash of port. Sizzle everything for a few mins until really sticky, then stir in the stock, bring to the boil and cook until thick or to your liking, seasoning to taste. If the gravy is on the pale side or a bit too sweet, stir in a splash of soy sauce.

Nutrition Facts : Calories 837 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 91 grams protein, Sodium 1.24 milligram of sodium

ROASTED RACK OF VENISON AND SHALLOTS WITH DRIED-CRANBERRY GRAVY



Roasted Rack of Venison and Shallots with Dried-Cranberry Gravy image

Categories     Berry     Roast     Dried Fruit     Venison     Winter     Shallot     Gourmet

Yield Serves 6

Number Of Ingredients 10

an 8- to 11 rib (3- to 4-pound) rack of venison, halved to form two 4- to 6-rib racks and any tough membranes trimmed
2 pounds shallots, trimmed and peeled
2 tablespoons vegetable oil plus additional for rubbing the venison
1/2 cup beef broth
1/2 cup red wine
1/2 cup water
1 tablespoon juniper berries (available in the spice section of supermarkets), crushed lightly
2 teaspoons cornstarch dissolved in 2 tablespoons water
1/3 cup dried cranberries (available at specialty foods shops)
1 tablespoon balsamic vinegar

Steps:

  • Preheat the oven to 425°F. In a roasting pan large enough to hold the venison racks without crowding them, toss the shallots with 2 tablespoons of the oil and salt and pepper to taste and roast them in the middle of the oven, stirring occasionally, for 25 to 30 minutes, or until they are golden. Pat the venison dry, season it with salt and pepper, and rub it generously with the additional oil. Heat a large heavy skillet over high heat until it is hot and in it sear the venison on all sides. Push the shallots to the sides of the roasting pan, stand the venison racks in the middle of the pan, allowing the bones to rest together, and roast the mixture in the middle of the oven for 23 minutes, or until a meat thermometer registers 125°F., for rare meat. Transfer the racks with shallots to a platter and let them stand, covered loosely with foil, for 15 minutes. To the roasting pan add the broth, the wine, the water, and the juniper berries and simmer the mixture, scraping up the brown bits, for 5 minutes. Strain the mixture through a fine sieve set over a small saucepan, whisk the cornstarch mixture, and add it to the saucepan with the cranberries, the vinegar, and salt and pepper to taste. Simmer the gravy, whisking, for 5 minutes. Cut the venison into individual chops and serve it with the shallots and the gravy.

GRILLED TURKEY WITH CRANBERRY GRAVY



Grilled Turkey with Cranberry Gravy image

Categories     Herb     turkey     Christmas     Thanksgiving     Cranberry     Grill     Gourmet

Yield Serves 8

Number Of Ingredients 14

1 cup wood chips (preferably apple, cherry, or hickory) if desired
a 12- to 14- pound turkey, neck and giblets (excluding liver) reserved for making gravy
2 to 3 lemons, halved
fresh herb sprigs such as sage, parsley, and thyme
1 stick (1/2 cup) unsalted butter, softened
1 cup water
For gravy
a 12-ounce bag fresh or unthawed frozen cranberries, picked over
3/4 cup sugar
1 cup water
3 tablespoons all-purpose flour
4 cups turkey giblet stock or chicken broth
Garnish: fresh lemon halves and/or slices and fresh thyme and flat-leafed parsley sprigs
Garnish: fresh lemon halves and/or slices and fresh thyme and flat-leafed parsley sprigs

Steps:

  • For turkey:
  • Soak wood chips in water to cover 30 minutes and drain well.
  • Rinse turkey and pat dry inside and out. Season turkey inside and out with salt and pepper and pack neck cavity loosely with some lemon halves and herbs. Fold neck skin under body and fasten with a skewer. Fill body cavity loosely with some lemon halves and herbes. Fold neck skin under body and fasten with a skewer. Fill body cavity loosely with remaining lemon halves and herbs and truss turkey.
  • Put an oiled rack inside a metal roasting pan that will fit inside grill. Spread turkey with butter and put on rack in pan. Add water to pan.
  • Prepare grill:
  • Open vents in lid and Bottom of grill and put 25 briquettes on 2 opposite sides of bottom, leaving middle clear. Position rack with wider openings over briquettes and light briquettes. (They will be ready for cooking as soon as they turn grayish-white in color, 20 to 30 minutes.) Shake excess water off wood chips and put evenly on top of briquettes. When chips begin to smoke, in about 2 minutes, the grill is ready.
  • Grill turkey on rack in pan in grill, covered, over glowing coals 1 hour. (Do not remove lid during cooking.) Remove lid and add 10 more briquettes on each side. Grill turkey, covered, 1 hour more. Remove lid and add 10 more briquettes on each side. Grill turkey 1 hour more and insert a meat thermometer in fleshy part of a thigh. If thermometer registers 180°:F. and juices run clear when thigh is pierced, turkey is done. If turkey is not done, add 10 more briquettes on each side and test for doneness in same manner every 15 minutes.
  • Transfer turkey to a heated platter, reserving juices in pan, and discard string. Keep turkey warm, covered loosely with foil.
  • In a saucepan cook cranberries and sugar over moderately low heat, stirring frequently, until sugar is melted and cranberries burst. In a blender in batches purée cranberry mixture until smooth, transferring to a bowl. Cranberry mixture may be make 1 day ahead and chilled, covered. Bring mixture to room temperature before proceeding.
  • Skim fat from pan juices, reserving 3 tablespoons fat, and deglaze pan with water over moderately high heat, scraping up brown bits. Simmer pan juices 3 minutes, stirring, and reserve off heat. In a saucepan whisk together reserved fat and flour and cook roux over moderately low heat, whisking, 3 minutes. Add pan juices and stock or broth in a stream and add cranberry mixture, whisking occasionally. Boil gravy, whisking occasionally, until reduced to about 5 cups, 15 to 20 minutes, and strain through a sieve into a saucepan. Season gravy with salt and pepper and keep warm.
  • Discard lemon halves and herbs from turkey cavities. Garnish turkey with lemon halves and/or slices and herbs.

TANGY CRANBERRY GRAVY



Tangy Cranberry Gravy image

My husband and I first tasted this deliciously different gravy at my aunt's house one Thanksgiving. Now I make it throughout the year.

Provided by Taste of Home

Time 1h30m

Yield 1-3/4 cups.

Number Of Ingredients 7

1 can (14-1/2 ounces) beef broth
Turkey giblets (liver removed)
2 tablespoons cornstarch
1 tablespoon sugar
3/4 cup cranberry juice
1 tablespoon cider vinegar
1 tablespoon butter

Steps:

  • In a small saucepan, bring broth and giblets to a boil. Reduce heat; cover and simmer for 1 hour. Strain and discard giblets; set broth aside. , In another saucepan, combine the cornstarch, sugar, cranberry juice and vinegar until smooth. Gradually stir in broth and butter. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 24 calories, Fat 1g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 111mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.

ORANGE CRANBERRY GRAVY



Orange Cranberry Gravy image

Very easy! Combined cranberry sauce and gravy to serve with our New Year's Day turkey. The whole family loved it, and some of them are pretty picky eaters. I don't like the traditional turkey gravy so I used a classic brown gravy mix for base. Can be easily doubled. Great for dipping!

Provided by MissNathalie

Categories     Sauces

Time 15m

Yield 6 serving(s)

Number Of Ingredients 4

1 (1 ounce) envelope brown gravy mix
0.5 (12 ounce) can cranberry sauce (I use the one with whole fruit)
1/2 orange, juice and zest of
1 teaspoon dried rosemary

Steps:

  • Prepare brown gravy as indicated on pouch.
  • Whisk in cranberry sauce, zest, orange juice and rosemary.
  • Simmer for 5 minutes on low heat.

Nutrition Facts : Calories 69.1, Fat 0.6, SaturatedFat 0.2, Cholesterol 0.1, Sodium 237.4, Carbohydrate 16, Fiber 1.1, Sugar 10.8, Protein 0.8

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