Cider Gravy (for Pork)
This is the basic recipe for making any gravy. It is so much nicer than the ready-made. Simply change the stock depending on what joint you're cooking. If you want to add your accompanying vegetable cooking water to your gravy, replace some or all of the stock with the water - the gravy will have a less meaty flavour, but you'll have all the nutrients from the vegetables instead. For a less boozy gravy, use all the stock or replace the cider with unsweetened fresh apple juice.
What you'll need
- 2tbsp plain flour
- 4tbsp reserved roast pork cooking juices
- 300ml (1/2pt) pork or chicken stock
- 300ml (1/2pt) dry cider
Putting it all together
- Blend the flour with the reserved cooking juices in a saucepan and gradually pour in the stock, blending until smooth. Stir in the cider.
- Bring to the boil, stirring, and simmer for 3 minutes. Taste and season with salt before serving.