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
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