Caramelised Onion & Cranberry Gravy
This caramelised onion and cranberry gravy is the ultimate sauce to serve with roast turkey. It's rich, fruity and incredibly easy to make. Perfect for Christmas and Thanksgiving.
Servings: 6 People
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.
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1. To Cook On An Aga - Use the simmering plate to cook the onions & gravy. Reheat any leftover gravy using the boiling or simmering plate.
2. Onions - I used brown onions for my gravy but red onions or shallots will work as well. If you're using shallots, I'd recommend using 4 large ones.
3. Gravy Granules - Either chicken or beef gravy granules will work for this gravy - I used bisto. If you'd prefer a thicker gravy, feel free to add in more gravy granules than specified in the recipe.
4. Stock - You can use either a homemade stock for this gravy or stock pots/cubes dissolved in hot water. As we're thickening the gravy with gravy granules, I'd recommend making the stock not as strong (if using a stock pot), to avoid making it too salty.
5. Soy Sauce - A small amount of soy sauce seasons the gravy & cuts through the sweetness from the cranberry sauce. I used Kikkoman soy sauce but other dark soy sauce will work.
6. Storage - Any leftover gravy should be stored in the fridge & will keep for 2-3 days. Make sure to get the gravy piping hot when reheating it.
7. Gravy Browning - If you like, you can add a small amount of gravy browning into your gravy to give it a dark, rich colour.
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