Spicy Cranberry Sauce Slow-Simmered Turkey Gravy
SERVES 10. HANDS-ON TIME: 10 MINUTES. TOTAL TIME: 25 MINUTES.
If you’re still buying your cranberry sauce in a can, this might come as a surprise: It’s actually one of the easiest elements on your holiday table to make from scratch. Another bonus? You can make it up to 10 days in advance and simply serve on Thanksgiving Day.
2½ cups fresh or frozen cranberries 3/4 cup water ½ cup raw honey 1–3 jalapeño chile peppers, thinly sliced (TIP: We keep the seeds in for a spicier sauce, but to keep it mild, remove the seeds and membranes.) ¼ tsp sea salt
In a medium saucepan on medium, bring all ingredients to a boil. Reduce to a simmer and cook, stirring occasionally, until most cranberries have burst, about 10 minutes. Transfer to a serving dish and set aside to cool to room temperature.
PER SERVING (⅛ of recipe): Calories: 175, Total Fat: 0 g, Sat. Fat: 0 g, Monounsaturated Fat: 0 g, Polyunsaturated Fat: 0 g, Carbs: 47 g, Fiber: 2 g, Sugars: 43 g, Protein: 0 g, Sodium: 51 mg, Cholesterol: 0 mg
MAKE AHEAD: Cover and set aside in the refrigerator for up to 10 days. On the day of, serve.
SERVES 10 TO 12.
HANDS-ON TIME: 20 MINUTES. TOTAL TIME:
2 HOURS, 30 MINUTES.
This velvety, rich gravy is made from a homemade turkey broth and mirepoix of carrots, celery and onions. You might be wondering why we’re making our gravy separately from the turkey. It’s simple: You can make it up to three months in advance and freeze it, making serving day easy and stress-free.
2 lb turkey parts (backbone, drumstick and/or wings) 2 stalks celery, roughly chopped 2 carrots, roughly chopped 1 large yellow onion, roughly chopped 2 tsp extra-virgin olive oil 7 cups water 1/4 cup whole-wheat pastry flour sea salt and ground black pepper, to taste 1. Preheat oven to 425°F. Place turkey parts, celery, carrots and onion on a large rimmed baking sheet; drizzle with oil and toss to coat. Roast until turkey parts are browned, 40 minutes.
2. In a large pot, combine roasted turkey parts, celery, carrot, onion and water. Bring to a boil then reduce heat to low and simmer for 1½ hours. Strain into a large bowl and refrigerate until completely cooled. Skim fat off the top of broth and discard.
3. To a medium bowl, add flour and gradually whisk in one-half of broth. Pour remaining one-half of broth into a saucepan. Whisk flour-broth mixture into saucepan and bring to a simmer on medium. Reduce to low and cook, whisking frequently, until thickened, 15 minutes. Season with salt and pepper.
PER SERVING (1/12 of recipe): Calories: 39, Total Fat: 1 g, Sat. Fat: 0 g, Monounsaturated Fat: 1 g, Polyunsaturated Fat: 0 g, Carbs: 3 g, Fiber: 0 g, Sugars: 0 g, Protein: 3 g, Sodium: 378 mg, Cholesterol: 12 mg
MAKE AHEAD: Make the gravy up to 4 days ahead of time and store in an airtight container in the refrigerator, or freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in a small saucepan, whisking frequently, until bubbly. Cover and keep warm over low heat for up to 2 hours.