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Apple Cider Gravy

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“I serve this when I cook a pork roast. I always get raves.”
2 cs.

Ingredients Nutrition

  • 3 tablespoons fat from the drippings, the rest of the no-fat drippings
  • 14 ounces chicken broth
  • 13 cup fresh apple cider or 13 cup unsweetened apple juice
  • 3 cloves garlic, minced
  • 3 tablespoons flour
  • 1 tablespoon Bourbon or 1 tablespoon orange juice
  • 12 teaspoon orange zest


  1. Pour out drippings and let fat rise to the top.
  2. Meanwhile, deglaze pan with a little water.
  3. Skim off 3 tbsps.
  4. of fat and put into saucepan.
  5. Toss out the rest of the fat.
  6. Add drippings to pan.
  7. Make a mix of the flour and a small amount of COLD chicken broth-- remember cold is good here.
  8. Put everything but the bourbon (or orange juice) and the orange peel into the saucepan.
  9. Bring to a simmer.
  10. Slowly, in a thin even stream, add the flour/broth mixture.
  11. Adjust for desired thickness.
  12. Remove from the heat add the bourbon or orange juice and the orange peel.
  13. Serve.

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