Cranberry Gravy
This post may contain ambassador, sponsored or affiliate links. Feel free to read my disclosure policy.
This cranberry gravy has quickly become a must-have at the dinner table: especially in hunting season and around the holidays. The slightly sweet and tangy nature of cranberry gravy makes an ideal accompaniment for game meats like venison, duck, or wild turkey, but is also great with other meats, vegetables and dairy.
Dietary Preferences: Nut-free, gluten-free, dairy-free*
Macronutrients per serving:
Carb Energy
14.1g | 56 kcal
Protein Power
1.3g | 5 kcal
Fat Fuel
3.3g | 30 kcal
Learn more about the importance of macronutrients in your outdoor adventure meal plan
Why this cranberry gravy is best best for game meat
- The tartness and natural acidity of cranberries not only complements the robust flavour of game meat, but also cuts through any gamey undertones, which provides a refreshing and palate-cleansing element.
- Nutmeg has a unique ability to balance strong notes found in game meat, mellowing out any overpowering elements and creating a more harmonious taste. Nutmeg has also been traditionally associated with digestive benefits and can help with the digestibility of rich and hearty game meats.
- Most game meat is lean and doesn’t yield much excess fatty drippings, hence the beauty of this gravy being made without. Although you’re welcome to include drippings, you can keep your drippings for basting or making au jus.
Cranberry Gravy Ingredients
Before you go running to the store, let me give you the inside scoop on the key ingredients:
Cranberries
Native to: North America
Top 3 nutrients: vitamin C, fiber, antioxidants
For this recipe, you can use fresh or frozen cranberries. Depending on the season and crop, the cranberries may be more sweet or more tart. That’s okay! You can adjust the flavour you get with brown sugar.
Broth
Top 3 nutrients (meat-based): protein, gelatin, calcium
Top 3 nutrients (veg-based): vitamin C, vitamin A, potassium
You can use any broth you prefer, whether it be meat or vegetable based. You can also use prepared broth bouillon.
Brown Sugar
Brown sugar provides a rich, more complex flavour profile due to the molasses. It’s pairs better with meats, cranberries and nutmeg, the other key ingredients to this recipe. You may find yourself needing to use a little extra sugar than the recipe calls for if your cranberries are extra tart.
Nutmeg
Native to: Indonesia
Top 3 nutrients: Fiber, manganese, copper
Nutmeg is an essential spice for this gravy. Nutmeg has a warm and earthy flavour profile with hints of sweetness and a touch of nuttiness. This complements an array of rich and robust flavours.
Butter (cow-dairy)
Native to: world-wide (domesticated)*
Top 3 nutrients: protein, calcium, vitamin D
A little bit of butter does a lot of magic!
- helps amplify and carry the flavours of the lean meats and vegetables you pair it with
- adds a creamy and velvety texture to the gravy
- mellows the acidity of the cranberries and lemon (if used)
*Milk cows are not native to a single specific location but have been bred and developed from wild aurochs over thousands of years. Aurochs were native to various parts of Europe, Asia, and North Africa.
Cornstarch
Native to: Americas, particulary Mexico (corn)
Top nutrients: carbohydrates
While cornstarch doesn’t offer much flavour or a broad range of essential nutrients, it serves a specific purpose as a thickening agent. If you prefer to use flour, you can (but cornstarch is highly recommended). See Cranberry Gravy FAQ’s for more instruction on using flour.
Lemon Juice
Native to: Southeast Asia (lemons)
Top 3 nutrients: vitamin C, fiber, potassium
The citric acid in lemons helps preserve the red colour in the gravy. It’s highly recommended to use fresh squeezed lemon juice.
Check out our shop!
A collection of handy knick-knacks to elevate your outdoor cooking experience
What to Serve with Cranberry Gravy
As highlighted, cranberry gravy is an excellent choice for game meats such as venison, duck, or rabbit. The tartness of the cranberries helps balance the richness of the robust and gamey flavours.
However, Cranberry gravy pairs well with a variety of dishes, especially those that benefit from a touch of sweetness and tartness. Here are some suggestions for what to serve with cranberry gravy:
Roast Turkey or Chicken: Cranberry gravy is a classic accompaniment to roast poultry. It complements the savoury flavours of the meat and adds a festive touch, making it a popular choice for holiday dinners.
Pork Roast or Chops: The sweet and tangy notes of cranberry gravy work wonderfully with pork. Whether you’re roasting a pork loin or serving up pan-seared pork chops, the cranberry flavor can elevate the dish.
- Roast, Meatballs or Meatloaf: Cranberry gravy can add a unique twist to classic comfort foods like roast or meatloaf. It provides a burst of flavor that complements the savory meat.
Vegetarian Options: Cranberry gravy doesn’t have to be limited to meat dishes. It can also complement vegetarian options such as nut roasts, lentil loafs, or stuffed acorn squash.
Mashed Potatoes or Sweet Potatoes: The creaminess of mashed potatoes or the natural sweetness of sweet potatoes can be enhanced by a drizzle of cranberry gravy. It adds a burst of flavor and a festive touch to this classic side dish.
Grilled or Roasted Vegetables: Cranberry gravy can work well with roasted or grilled vegetables, providing a sweet and tangy glaze. Try it with Brussels sprouts, carrots, or roasted butternut squash.
Sandwiches: Use cranberry gravy as a condiment for sandwiches, especially those with roasted or leftover turkey or chicken. It can add a burst of flavor and moisture to the sandwich.
- Stuffed Jalapeños: Cranberry gravy is a delicious sauce for baked jalapeños stuffed with cream or goat cheese (bacon wrapped = even better).
Remember that the versatility of cranberry gravy allows it to complement a wide range of dishes, so feel free to get creative and experiment with your favourite recipes.
Cranberry Gravy FAQs
Can I use flour and make a roux instead of using cornstarch in Cranberry Gravy?
You can, but I recommend cornstarch because I find the heavy use of butter or fat and flour can overpower the nutmeg and cranberries. Plus cornstarch based gravy can be enjoyed by gluten sensitive family members and friends.
If you prefer to use flour though, consider adding more nutmeg, and opt for salted butter. When it comes to the recipe, make a brown roux for step 9 instead of adding the cornstarch slurry:
- Substitute 2 tbsps of cornstarch with 1/4 cup flour and 1/4 cup fat (common fats used for a roux include butter, vegetable oil, or animal fat)
- In a medium saucepan or skillet, heat the fat over medium heat.
- Once the fat is melted, add the flour to the pan. Stir continuously to combine the flour with the fat and to ensure the mixture is smooth.
- Continue to cook the roux over medium heat, stirring constantly for 10 minutes until flour is browned. Be careful not to burn.
- Allow the roux to cool slightly (to prevent clumping)
- Add gravy/broth mixture to the roux
**You can omit the additional 2 tbsp of fat for the recipe if using a roux
Can I make Cranberry Gravy ahead of time?
Absolutely! Since Cranberry Gravy doesn’t rely on meat drippings, it can easily be made in advance. It stores well in the fridge, and reheats easily. That being said, fresh is always best! Keep in mind that gravy is only good in the fridge for 3 to 4 days as well.
What do I do if my Cranberry Gravy is too thin or too thick?
If you’re unlucky to find yourself with a gravy too thin or too thick, don’t fret – the gravy can be saved!
- Too thin: add more cornstarch (or flour). Do so slowly, stirring constantly and give it a minute or two. Do a little at a time until you reach a desired consistency.
- Too thick: add a bit more broth or water with some melted fat (either drippings or butter – so you don’t water down the flavour). Do a little at a time until you reach a desired consistency.
What do I do if my Cranberry Gravy is too tart?
The tartness of the gravy may vary on the season and particular batch of cranberries you use. If you find your gravy too tart, gradually add some more brown sugar until a desired tartness is obtained.
More wild & foraged related recipes:
Cranberry Gravy {The BEST gravy for game meat}
This cranberry gravy has quickly become a must-have at the dinner table: especially in hunting season and around the holidays. The slightly sweet and tangy nature of cranberry gravy makes an ideal accompaniment for game meats like venison, duck, or wild turkey, but is also great with other meats, vegetables and dairy.COOKING METHOD: Stovetop
Ingredients
- 2 cups meat or vegetable broth
- 1 cup cranberries, fresh or frozen
- ¼ cup brown sugar
- 2 tbsps corn starch
- 2 tbsps butter or fat
- ½ tsp nutmeg *see notes
- 1 tbsp fresh lemon juice, optional
Instructions
- 1. If using bouillon: prepare 2 cups worth of broth. Keep 1/4 cup of prepared broth aside.
- 2. In a medium stock pot, add brown sugar and nutmeg to 1 ¾ cup broth. Stir well to dissolve sugar.
- 3. Add cranberries. Increase heat to bring back to a boil. Once boiling starts, reduce heat, cover and simmer for 10 minutes.
- 4. While cranberries are simmering: In a small bowl, combine cornstarch with ¼ cup of broth that you kept aside. Mix well to create a slurry. See notes if you prefer to use flour
- 8. After 10 minutes of simmering, add lemon juice and butter to mixture and stir well to combine.
- 9. Turn off heat. Slowly add in cornstarch slurry. Stir constantly for about 1 minute until gravy thickens.
Notes
- Click here for directions on using flour in this recipe instead of cornstarch
- Lemon juice is used to help preserve the rich and red colour of the gravy
- Using prepared broth bouillon works just as well as broth!
- This gravy is nut-free, gluten-free* and dairy-free* (*if using cornstarch and non-dairy animal or vegetable based fat instead of butter)
- Leftovers (if any) are good in the refrigerator for 3 to 4 days.
Nutrition
Serving: 0.25cupCalories: 86kcalCarbohydrates: 14.1gProtein: 10gFat: 3.3gSaturated Fat: 1.9gCholesterol: 7.8mgSodium: 81mgFiber: 0.6gSugar: 7.2g
Tried this recipe?
Click on the stars to leave a rating!
Share:
Leave a comment or question:
0 Comments
The Foodie Behind the Screen
Hi there! I'm Bri. I'm sharing my love for cooking - and the outdoors - one recipe at a time.
