Caramelised Onion & Cranberry Gravy
This caramelised onion & cranberry gravy is incredibly rich, fruity & full of flavour. Best served with turkey at Thanksgiving & Christmas.

If you’re looking for a delicious homemade gravy to serve with your roast turkey at Thanksgiving or Christmas then you’re in the right place!
For this recipe, we’re going to be cooking onions low & slow in butter until they’re nicely caramelised then we add in chicken stock, thicken with gravy granules & finish with cranberry sauce. That’s pretty much it. Super easy right!?
There are some other little additions & flavourings in there that really bring this gravy to life (we’re talking fresh thyme & soy sauce) but this sauce couldn’t be easier to make! It goes fantastically well with roasted poultry & can even be made several days in advance.
For more sides & sauces, take a look at ever growing collection of side dish recipes! Or for something to serve your cranberry gravy with, check out our dinner recipes & Christmas main courses.
What You’ll Need
- Onions – I’ve used brown onions for this gravy but shallots, red or white onions will work as well.
- Balsamic Vinegar – A small amount of vinegar adds acidity to our caramelised onions, which cuts through their sweetness.
- Fresh Thyme – Chopped thyme leaves add another layer of flavour. Thyme also works really well with chicken & turkey.
- Chicken Stock – This gravy works best with poultry so we’re using chicken stock. You could use homemade stock or a stock pot/cube dissolved in boiling water. The gravy will taste great either way.
- Gravy Granules – Used to thicken our gravy. You can use chicken or beef gravy granules.
- Cranberry Sauce – Shop brought cranberry sauce works great for this gravy or you could make your own. There’s a homemade cranberry sauce recipe on the blog!
- Soy Sauce – Adding a small amount of soy sauce into our gravy seasons it nicely. I used Kikkoman soy sauce.
- Gravy Browning – Adding this is optional but gives our gravy a rich & deep colour. You’ll only need a couple of drops.

How To Make Caramelised Onion & Cranberry Gravy
The full, printable recipe card for this gravy can be found at the bottom of this post! Here’s a quick rundown of the recipe…
- Caramelise Onions
First, we thinly slice a couple of brown onions, add them into a saucepan with veg oil & butter then cook over a low heat until they are soft & caramelised. This will take at least 15 minutes. - Add Vinegar & Thyme
Once caramelised, we add balsamic vinegar & chopped thyme into the onions then stir, to combine. - Pour In Stock
Next, we add in chicken stock, turn the heat up to medium then bring the gravy to a simmer. - Thicken With Gravy Granules
To thicken, we stir gravy granules into the gravy then cook out for a minute or two. - Finish With Cranberry Sauce & Soy Sauce
To finish, we stir cranberry sauce & soy sauce into the gravy, give it a taste to check the seasoning then serve.



Cranberry Gravy Tips & Tricks
- Cook your onions nice & slowly in butter, so that they caramelise properly. The onions should be golden brown & sticky once they’re cooked.
- Add a splash of balsamic vinegar to your gravy, to cut through the sweetness from the caramelised onions & cranberry sauce.
- Thicken the gravy with gravy granules, for a thick, luxurious texture & extra flavour.
- Season your cranberry gravy with soy sauce, for a subtle unami flavour.
What To Serve Cranberry Gravy With
This caramelised onion & cranberry works best with poultry, especially roasted turkey & chicken! It’s particularly good at Thanksgiving & Christmas, when turkey & cranberries tend to be served together.
Frequently Asked Questions
More Sauces & Sides To Try!
- Caramelised Onion Gravy
- Black Garlic Roast Potatoes
- Marmalade Glazed Carrots
- Goose Fat Yorkshire Puddings
- Dauphinoise Potatoes
- Boozy Cranberry & Orange Sauce
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Caramelised Onion & Cranberry Gravy
Equipment
- Large Saucepan
Ingredients
- 2 Brown Onions (See Notes)
- 1 tbsp Vegetable Oil
- 40 g Butter
- 1 tsp Finely Chopped Thyme
- 1 tsp Balsamic Vinegar
- 1 Litre Chicken Stock
- 60 g Gravy Granules (See Notes)
- 75 g Cranberry Sauce
- 2 tsp Soy Sauce (See Notes)
- Gravy Browning (Optional – See Notes)
Instructions
- Peel the onions then thinly slice.
- Set a large saucepan over a low heat, add in the veg oil & butter then add in the sliced onions & a pinch of salt once the butter has melted.
- Cook the onions, stirring regularly until they're soft, golden & caramelised. This will take at least 15 minutes.
- Stir in the thyme & balsamic vinegar then cook for another minute.
- Add the chicken stock into the onions, turn the heat up to medium then bring the sauce to a gentle simmer.
- Next, stir the gravy granules into the stock, cook for another couple of minutes, until thick then stir in the cranberry sauce & soy sauce. If you're using gravy browning, add a few drops in now (just enough to darken the gravy slightly).
- Season the gravy with salt & pepper to taste then serve.