Rating: 4 stars
77 Ratings
  • 5 star values: 42
  • 4 star values: 10
  • 3 star values: 10
  • 2 star values: 7
  • 1 star values: 8
Sara Quessenberry

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Credit: John Kernick

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Strain the 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.)

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  • Place the empty pan over 2 burners over medium-high heat. Add the cider and cook for 1 minute, scraping up the bits stuck to the pan. Pour into the skimmed drippings and add enough broth to make a total of 4 cups.

  • Melt the butter in a large saucepan over medium heat. Cook the flour, whisking, until golden, 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 1/2 teaspoon salt and 1/4 teaspoon pepper. Strain.

Chef's Notes

 

Nutrition Facts

96 calories; fat 6g; cholesterol 17mg; carbohydrates 5g; calories from fat 60%; sodium 165mg; protein 2g.
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