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Orange-Rosemary Gravy

Orange-Rosemary Gravy
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Serves 8| Hands-On Time: | Total Time:



  1. Discard the carrots and onions from the roasting pan; reserve the roasted oranges. Strain the pan drippings into a large measuring cup or bowl. Let stand for 5 minutes, then skim off and discard the fat. (Alternatively, use a fat separator.) Squeeze the juice of the roasted oranges into the cup of skimmed drippings.
  2. Place the empty roasting pan over 2 burners. Add the wine and cook over medium-high heat, scraping up the bits stuck to the pan, 1 minute. Pour the liquid into the skimmed drippings and add enough broth to make a total of 4 cups of liquid.
  3. Melt the butter in a large saucepan over medium heat. Add the flour and cook, whisking, until golden brown, 4 to 5 minutes. Whisk in the broth mixture and bring to a boil. Reduce heat and simmer until thickened, 8 to 10 minutes. Season with ¾ teaspoon salt and ¼ teaspoon pepper. Strain, if desired, before serving.
By November, 2009

Nutritional Information

  • Per Serving
  • Calories 111
  • Fat 7g
  • Sat Fat 4g
  • Cholesterol 18mg
  • Sodium 265mg
  • Protein 2g
  • Carbohydrate 8g
  • Fiber 0g
What does this mean? See Nutrition 101 .

Quick Tip

Gravy boat
If your gravy looks too pale to you, try a few shakes of soy sauce, keeping in mind that color is only a cosmetic concern, unrelated to flavor.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.