Tangy Cranberry Gravy Recipe

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Tangy Cranberry Gravy Recipe

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My husband and I first tasted this deliciously different gravy at my aunt’s house one Thanksgiving. Now I make it throughout the year.
MAKES:
14 servings
TOTAL TIME:
Prep: 15 min. Cook: 1-1/4 hours
MAKES:
14 servings
TOTAL TIME:
Prep: 15 min. Cook: 1-1/4 hours

Ingredients

  • 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

Directions

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. Yield: 1-3/4 cups.
Originally published as Tangy Cranberry Gravy in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p123

Nutritional Facts

2 tablespoons: 24 calories, 1g fat (1g saturated fat), 2mg cholesterol, 111mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 0 protein.

  • 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
  1. 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.
  2. 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. Yield: 1-3/4 cups.
Originally published as Tangy Cranberry Gravy in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p123

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