orange brandy gravy
This gravy will go with any meat your serving – turkey, pork, chicken, lamb, pheasant, beef & such. Making gravy without the pan juices is easy & can be made ahead of time & stored in the fridge for three days or in the freezer for three month. If you’re feeling adventurous, flame the brandy but do be careful. The gravy simmers for long enough to remove the alcohol taste from the gravy if you prefer not to ignite it. I usually only ignite a spirit in a sauce if it’s not going to cook for very long. I use a large frying pan/skillet because the gravy reduces & thickens faster this way.
Servings: 8
Equipment
- frying pan
- whisk
- large fine sieve
Ingredients
- 1/2 cup butter (1 stick/125g)
- 1/2 cup all-purpose flour (plain)
- 1 cup brandy
- 5 cups turkey or chicken stock/broth
- 1 cup orange juice
- 2/3 cup cranberry jelly (canned or homemade - both work well)
- pinch of salt & freshly ground pepper
Instructions
- Melt the butter in a large, deep frying pan over medium heat.
- Add the flour & stir over for 1 minute to cook flour.
- Add the brandy, stirring constantly until thickened.
- Add the remaining ingredients, whisking to remove any lumps. Cook uncovered, stirring occasionally, for 15 minutes or until thickened. Strain to remove any lumps. Makes about 4 cups. Serves 8.