Return to Main Recipes Page/Return to Home Page

Gravy, Turkey Maple Cider (P, KLP, TNT)
Source: Someone on the Eat-L mailing list many years ago
Yield: About 1 pint/2 cups/500ml

2 cups apple cider
1/3 cup pure maple syrup
2 tbsp. chopped fresh thyme (or 2 tsp. dried)
2 tbsp. chopped fresh marjoram (or 2 tsp. dried)
1 tsp. grated lemon peel
3/4 cup margarine at room temperature
Broth, to taste

Boil the cider and syrup in a large heavy saucepan over medium-high heat until reduced to 1/2 cup, about 20 minutes. Remove pan from heat.

Mix in half of thyme and marjoram, and all of the lemon peel. Add margarine and whisk until melted.

Season generously with salt and pepper.

Cover and refrigerate until cold, about 2 hours. May be kept in the refrigerator for up to two days.

Poster's Notes:
I still use the whole recipe to adapt. Use only 1 tablespoon of each (or 1 teaspoon dried) herb. The rest was used on the bird itself. I add the broth when I'm heating it for serving. That way I can adjust it so that the gravy is not too thick or thin.

Posted by Maxine Wolfson

Nutritional Info Per Serving: N/A