Apple Gravy Recipe
Apple Gravy Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
You might want to make a double batch of this rich apple gravy. Yep, it's great with beef, but you've gotta try it on mashed potatoes, chops, roasted veggies...pretty much anything goes. —Kathryn Conrad, Milwaukee, Wisconsin
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 25 min.

Ingredients

  • 1 tablespoon plus 2 teaspoons butter, divided
  • 1 large apple (Jonagold or Honeycrisp), peeled and chopped
  • 1/4 cup apple brandy
  • 1 cup beef broth
  • 1/8 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper, optional

Directions

In a small saucepan, heat 1 tablespoon butter over medium heat. Add apple; saute until dark brown, adding 1 teaspoon butter to prevent scorching. Remove from heat; add brandy. Cook over medium-high heat, stirring to loosen browned bits from pan.
Add broth and salt. Reduce heat; simmer 15 minutes. Using a blender or an immersion blender, puree apple mixture. Return to saucepan; simmer until liquid is reduced to 1 cup. Remove from heat. Whisk in remaining butter. If desired, add pepper. Yield: 1 cup

Test Kitchen tip
  • If a thicker gravy is desired after it's reduced, whisk 2 teaspoons cornstarch into 1 tablespoon cold water. Add to apple mixture; bring to a boil, whisking until thickened, about 1 minute. Whisk in remaining butter and, if desired, pepper.
  • Originally published as Apple Gravy in Taste of Home December 2017

    Nutritional Facts

    2 tablespoons: 36 calories, 2g fat (1g saturated fat), 5mg cholesterol, 163mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 0 protein.

    • 1 tablespoon plus 2 teaspoons butter, divided
    • 1 large apple (Jonagold or Honeycrisp), peeled and chopped
    • 1/4 cup apple brandy
    • 1 cup beef broth
    • 1/8 teaspoon salt
    • 1/4 teaspoon coarsely ground pepper, optional
    1. In a small saucepan, heat 1 tablespoon butter over medium heat. Add apple; saute until dark brown, adding 1 teaspoon butter to prevent scorching. Remove from heat; add brandy. Cook over medium-high heat, stirring to loosen browned bits from pan.
    2. Add broth and salt. Reduce heat; simmer 15 minutes. Using a blender or an immersion blender, puree apple mixture. Return to saucepan; simmer until liquid is reduced to 1 cup. Remove from heat. Whisk in remaining butter. If desired, add pepper. Yield: 1 cup

    Test Kitchen tip
  • If a thicker gravy is desired after it's reduced, whisk 2 teaspoons cornstarch into 1 tablespoon cold water. Add to apple mixture; bring to a boil, whisking until thickened, about 1 minute. Whisk in remaining butter and, if desired, pepper.
  • Originally published as Apple Gravy in Taste of Home December 2017

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