Cranberry Gravy

This is a universal sauce that can be used to accompany a variety of meat. We have spooned it over chicken, pork, and cooked it on top of a beef brisket. I suspect it would also complement turkey burgers and a number of other things. The beauty of this recipe is that it is so simple!

The subtle flavors can be changed by using a variety of wine or broth.
The subtle flavors can be changed by using a variety of wine or broth.

 

Stir until the dry soup dissolves.  The cranberry sauce will melt as the mixture warms.
Stir until the dry soup dissolves. The cranberry sauce will melt as the mixture warms.

 

Here the sauce is shown poured over boneless chicken breasts. Cover before baking. Remember to save some sauce to pass at the table.

 

 

The cooked mixture will keep in the refrigerator for a long time in a sealed container.
The leftover cooked mixture will keep in the refrigerator for a long time in a sealed container.

Cranberry Gravy
 
A simple sauce that can dress almost any roasted meat.
Author:
Ingredients
Instructions
  1. Place all ingredients in a sauce pan and heat together while warming and until the cranberry sauce melts.
  2. Add more broth if the mixture is too thick (it should be the consistency of brown gravy).
  3. NOTE: You may substitute chicken or vegetable broth for the beef broth.
  4. You may use white wine instead of red.
Notes
I used chicken broth and white wine when I poured it over chicken breasts, but I still like the red wine variety best.

You may use as gravy over chicken, pork, turkey, or beef. Save some to add at the table.

Pour the entire mixture over a beef brisket before baking in a sealed pan.

It’s all gravy…………DebraJ

I have not received any compensation or gifts for creating this post. The ideas and opinions are my own.

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