Best 20 Cranberry Gravy Recipes

WHAT A FACE! OPEN FACED HOT TURKEY SAMMYS WITH SAUSAGE STUFFING AND GRAVY, SMASHED POTATOES WITH BACON, WARM APPLE CRANBERRY SAUCE

Steps:

• Preheat a medium skillet over medium high heat.
• Place potatoes in a medium pot. Cut larger potatoes in half. Leave smaller baby potatoes whole. Cover potatoes with water and top with a lid. Place over high heat. When the water boils, salt water and cook potatoes with the lid off pot for 10 to 11 minutes, until tender.
• Place a second low pot on the stove top over medium-high heat. Add apple sauce and canned cranberry sauce. Stir to combine and gently heat through, about 10 minutes.
• Toast 2 slices whole grain bread and butter heavily, 1/2 tablespoon per slice. Chop into small cubes and reserve.
• Add extra-virgin olive oil and sausage meat to hot skillet. Brown and crumble the sausage with a wooden spoon or heat safe spatula. Add onions and celery to the skillet then season with poultry seasoning and salt and pepper and cook 5 minutes. Add bread to the skillet and stir to combine. Dampen the stuffing with chicken stock and turn to combine. Turn off heat and cover pan loosely with foil to hold heat.
• Preheat a second skillet over medium heat to prepare turkey and gravy.
• Drain cooked potatoes and return to hot pot. Smash with sour cream, butter and crisped, chopped bacon. Season the smashed potatoes with salt and pepper. If they are too thick, thin them out with milk or a splash of broth.
• Add 2 tablespoons butter to preheated skillet and melt it. Whisk in flour and cook 1 minute. Whisk in 2 cups stock or broth. Add the poultry seasoning, a pinch of salt and a few grinds of black pepper to the gravy. Allow it to thicken slightly.
• Cut roasted turkey meat away from the breast bones of rotisserie turkey breast. If you are using deli turkey, remove from packaging and separate slices. Set turkey into gravy.
• Place a bread slice on dinner plate. Use a large ice cream scoop to place a mound of stuffing on the bread. Place turkey on top of stuffing. Serve smashed potatoes and cranberries on the side. Spoon the extra gravy over potatoes and turkey sandwiches. Sprinkle the plates with chopped parsley or chives and serve.

TURKEY CUTLETS WITH CRANBERRY ORANGE STUFFING AND PAN GRAVY

Steps:

• Stuffing: Heat olive oil and butter in a medium skillet over moderate heat. When the butter melts, add the celery, onion, and bay leaf. Season with salt and pepper. Crumble the muffins into the pan and combine with the vegetables. Add thyme and chicken stock. Cook stuffing 5 minutes, stirring occasionally, then remove from heat and let stand in the warm pan.
• Turkey and Gravy: Preheat a large skillet over medium high heat and add the olive oil. Season turkey cutlets with salt, pepper and poultry seasoning. Saute 5 minutes on each side, then transfer cutlets to a warm plate and cover plate with aluminum foil. Return skillet to stove and reduce heat a bit. Add butter, then flour to the melted butter. Cook flour and butter a minute or two, stirring with a whisk. Whisk in chicken stock. Reduce the stock 2 or 3 minutes, to desired gravy consistency. Season with salt and pepper, to your taste.
• To serve, mound cranberry orange stuffing onto each dinner plate using an ice cream scoop. Rest sauteed turkey cutlets on top of the stuffing and cover the turkey with gravy. Garnish with chopped parsley.

ROASTED RACK OF VENISON AND SHALLOTS WITH DRIED-CRANBERRY GRAVY

Steps:

• Preheat the oven to 425°F. In a roasting pan large enough to hold the venison racks without crowding them, toss the shallots with 2 tablespoons of the oil and salt and pepper to taste and roast them in the middle of the oven, stirring occasionally, for 25 to 30 minutes, or until they are golden. Pat the venison dry, season it with salt and pepper, and rub it generously with the additional oil. Heat a large heavy skillet over high heat until it is hot and in it sear the venison on all sides. Push the shallots to the sides of the roasting pan, stand the venison racks in the middle of the pan, allowing the bones to rest together, and roast the mixture in the middle of the oven for 23 minutes, or until a meat thermometer registers 125°F., for rare meat. Transfer the racks with shallots to a platter and let them stand, covered loosely with foil, for 15 minutes. To the roasting pan add the broth, the wine, the water, and the juniper berries and simmer the mixture, scraping up the brown bits, for 5 minutes. Strain the mixture through a fine sieve set over a small saucepan, whisk the cornstarch mixture, and add it to the saucepan with the cranberries, the vinegar, and salt and pepper to taste. Simmer the gravy, whisking, for 5 minutes. Cut the venison into individual chops and serve it with the shallots and the gravy.

CROCK POT CRANBERRY PORK ROAST AND GRAVY

Steps:

• Rub salt and black pepper onto pork loin and place in crock pot. Add all of remaining ingredients EXCEPT cornstarch and water.
• Turn crock pot on high for 1 hour and then cook on low for 5-6 hours.
• Mix cornstarch and water in small bowl and add last 15 minutes of cooking time which will help make the gravy.
• Remove loin onto a serving plate. This recipe will go well with rice, potatoes or noodles.

BRISKET WITH CRANBERRY GRAVY

Steps:

• Trim excess fat from beef. Rub surface of beef with salt and pepper. Place beef in 4- to 6-quart slow cooker. Mix remaining ingredients; pour over beef.
• Cover and cook on low heat setting 8 to 10 hours or until beef is tender.
• Cut beef across grain into thin slices. Skim fat from cranberry sauce in cooker if desired; serve with beef.

BEEF BRISKET WITH CRANBERRY GRAVY

Steps:

• Place onion in a 5-qt. slow cooker; top with brisket. Combine cranberry sauce and juice concentrate; pour over beef. Cover and cook on low for 5-1/2 to 6 hours or until meat is tender. , Remove brisket and keep warm. Strain cooking juices, discarding onion; skim fat. Place in a small saucepan and bring to a boil. Combine cornstarch and cold water until smooth; gradually stir into the pan. Cook and stir for 2 minutes or until thickened. Thinly slice brisket across the grain; serve with gravy.

BRISKET WITH CRANBERRY GRAVY

Steps:

• Rub brisket with salt and pepper; place in a 5-qt. slow cooker. Combine the cranberry sauce, tomato sauce, onion and mustard; pour over brisket. , Cover and cook on low for 8-10 hours or until meat is tender. Remove brisket; thinly slice across the grain. Skim fat from cooking juices; serve with brisket.

CRANBERRY TURKEY BREAST WITH GRAVY

Steps:

• Place turkey in a 5-qt. slow cooker. In a small bowl, combine the cranberry sauce, orange juice, onion soup mix, salt and pepper; pour over turkey. Cover and cook on low for 5-6 hours or until tender., Remove turkey to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey.

BEEF ROAST WITH CRANBERRY GRAVY

Steps:

• Sprinkle beef with salt and pepper. In a large skillet, heat oil over medium heat. Brown roast on all sides. Transfer to a 5-qt. slow cooker., Add carrots and onion to drippings; cook and stir over medium heat 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Spoon vegetables around roast; add cranberry juice, 3/4 cup water, cranberries, vinegar, thyme and bay leaf. Cook, covered, on low 7-9 hours or until meat is tender., Using a slotted spoon, remove roast and vegetables to a serving platter; keep warm. Pour cooking juices into a small saucepan; skim fat. Discard thyme and bay leaf. Bring cooking juices to a boil. Mix cornstarch and water until smooth; gradually stir into pan. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Serve with roast.

EASY CROCK POT CRANBERRY BRISKET WITH GRAVY

Steps:

• Season the brisket with salt and pepper all over and place in the crock pot (you can brown the brisket in oil first if desired).
• Sprinkle the onions on top and around the brisket.
• In a bowl mix together all remaining ingredients and then pour over the brisket.
• Cook on low for 8-10 hours or until brisket is tender, turning the brisket over halfway through and season sauce with salt and pepper.
• Remove the brisket to a carving board, cover and let rest for 15 minutes.
• Slice the brisket across the grain into thin slices.
• Skim off any fat from the sauce in the crock pot and serve with beef.
• Delicious!

TURKEY SALISBURY STEAK WITH CRANBERRY-ORANGE GRAVY

Steps:

• Mix ground turkey, bread crumbs, egg, onion powder, garlic powder, and black pepper together in a large bowl; set aside for 5 minutes.
• Stir cranberries, orange juice, and sweetener together in a saucepan; bring to a boil. Stir water and cornstarch together in a bowl; stream into the boiling cranberry mixture while stirring. Bring liquid again to a boil and cook until thickened to your desired consistency, 5 to 10 minutes.
• Heat a large skillet over medium heat. Shape the turkey mixture into 6 patties. Fry the patties in the skillet until completely browned on the bottom, about 7 minutes. Flip the patties and continue cooking until no longer pink in the center and the juices run clear, 3 to 4 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Pour the cranberry-orange gravy over the patties; bring to a simmer and continue cooking until the sauce thickens further, 3 to 4 minutes more.

TURKEY ROULADE WITH CRANBERRY-CITRUS STUFFING AND CREAM GRAVY

Steps:

• For the stuffing: Preheat the oven to 300 degrees F. Lay the bread out on two rimmed baking sheets. Bake until slightly dried out, about 25 minutes. Transfer to a large bowl.
• Meanwhile, soak the dried cranberries in a bowl with the brown sugar, orange juice and all the citrus zests.
• Melt the butter in a large skillet over medium heat. Add the sage and thyme and cook, stirring, for 1 minute. Add the onions, celery, garlic, 1 1/4 teaspoons salt and a few grinds of pepper. Cook, stirring, until softened, 12 minutes. Transfer to the bowl with the bread, pour in the stock, and add the cranberry mixture; toss to coat. Let cool completely. Add the parsley, eggs, 1/2 teaspoon salt and some pepper and mix thoroughly.
• For the roulade: Raise the oven temperature to 350 degrees F. Lay the butterflied turkey breast skin-side-down on a plastic-wrap-lined work surface. Pound with a meat mallet to an even 1/2- to 3/4-inch thickness. Sprinkle lightly with salt and pepper.
• Spread about 5 cups of the stuffing in a 1/2-inch layer over the breast, leaving a 1-inch border on all sides. Starting on a long side, tightly roll up the breast to enclose the stuffing. Tie and secure the roulade every 1 1/2 inches with kitchen twine.
• Butter a 3-quart baking dish and fill it with the remaining stuffing.
• Gently rub the softened butter all over the roulade; sprinkle generously with salt and pepper. Transfer to a rack set over a rimmed baking sheet. Roast until an instant-read thermometer inserted into the center registers 150 degrees F, about 1 hour 20 minutes. Thirty minutes before the roulade is done, add the stuffing to the oven.
• When the roulade is at temperature and the stuffing is hot, increase the oven temperature to 475 degrees F and cook for another 5 minutes, until both are golden brown. Transfer the roulade to a cutting board, cover loosely with foil and let stand 10 minutes.
• For the gravy: Melt the butter in the roasting pan over medium heat. Add the flour and whisk to form a paste. Cook for 1 to 2 minutes. Add the white wine and bring to a boil for 2 minutes. Add the stock, sage and thyme; reduce the heat to a simmer and cook until thickened, about 5 minutes. Stir in the cream. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Remove the twine and cut the roulade into slices. Serve with the extra stuffing and the gravy on the side.

GRILLED TURKEY WITH CRANBERRY GRAVY

Steps:

• For turkey:
• Soak wood chips in water to cover 30 minutes and drain well.
• Rinse turkey and pat dry inside and out. Season turkey inside and out with salt and pepper and pack neck cavity loosely with some lemon halves and herbs. Fold neck skin under body and fasten with a skewer. Fill body cavity loosely with some lemon halves and herbes. Fold neck skin under body and fasten with a skewer. Fill body cavity loosely with remaining lemon halves and herbs and truss turkey.
• Put an oiled rack inside a metal roasting pan that will fit inside grill. Spread turkey with butter and put on rack in pan. Add water to pan.
• Prepare grill:
• Open vents in lid and Bottom of grill and put 25 briquettes on 2 opposite sides of bottom, leaving middle clear. Position rack with wider openings over briquettes and light briquettes. (They will be ready for cooking as soon as they turn grayish-white in color, 20 to 30 minutes.) Shake excess water off wood chips and put evenly on top of briquettes. When chips begin to smoke, in about 2 minutes, the grill is ready.
• Grill turkey on rack in pan in grill, covered, over glowing coals 1 hour. (Do not remove lid during cooking.) Remove lid and add 10 more briquettes on each side. Grill turkey, covered, 1 hour more. Remove lid and add 10 more briquettes on each side. Grill turkey 1 hour more and insert a meat thermometer in fleshy part of a thigh. If thermometer registers 180°:F. and juices run clear when thigh is pierced, turkey is done. If turkey is not done, add 10 more briquettes on each side and test for doneness in same manner every 15 minutes.
• Transfer turkey to a heated platter, reserving juices in pan, and discard string. Keep turkey warm, covered loosely with foil.
• In a saucepan cook cranberries and sugar over moderately low heat, stirring frequently, until sugar is melted and cranberries burst. In a blender in batches purée cranberry mixture until smooth, transferring to a bowl. Cranberry mixture may be make 1 day ahead and chilled, covered. Bring mixture to room temperature before proceeding.
• Skim fat from pan juices, reserving 3 tablespoons fat, and deglaze pan with water over moderately high heat, scraping up brown bits. Simmer pan juices 3 minutes, stirring, and reserve off heat. In a saucepan whisk together reserved fat and flour and cook roux over moderately low heat, whisking, 3 minutes. Add pan juices and stock or broth in a stream and add cranberry mixture, whisking occasionally. Boil gravy, whisking occasionally, until reduced to about 5 cups, 15 to 20 minutes, and strain through a sieve into a saucepan. Season gravy with salt and pepper and keep warm.
• Discard lemon halves and herbs from turkey cavities. Garnish turkey with lemon halves and/or slices and herbs.

MAPLE BASTED ROAST TURKEY WITH CRANBERRY PAN GRAVY

Steps:

• Preheat oven to 325 degrees F.
• Remove neck and giblets from body and neck cavities of turkey. Refrigerate for other use or discard. Drain juices from turkey. Pat dry with paper towels. Turn wings back to hold neck skin against back of turkey. Place turkey, breast up, on flat roasting rack in shallow roasting pan. Place 4 sage leaves under skin on both sides of breast. Place turkey on shallow rack in pan. Brush all of skin with lemon juice.
• Bake approximately 3-1/2 hours, or until meat thermometer reaches 180 degrees F when inserted in deepest part of thigh. Cover breast and top of drumsticks with aluminum foil after two hours to prevent overcooking of breast.
• During the last 30 minutes of baking, baste the turkey with maple syrup every 15 minutes.
• Remove turkey from roasting pan and let rest while preparing gravy.
• Place roasting pan on burners over medium heat. Add 1/2 cup of the broth. Bring to boiling, while scrapping dripping from bottom of pan. Remove pan from heat. Strain mixture into a large saucepan.
• Stir 1-1/2 cups of the broth and cranberry juice into saucepan. Bring to boiling on medium heat, stirring frequently; reduce heat to medium-low.
• Stir cornstarch into remaining 1/2 cup broth. Gradually stir into simmering mixture. Stir in cranberries. Simmer, stirring frequently, 5 minutes.
• Carve turkey and serve with gravy.

CRANBERRY GRAVY

Steps:

• Whisk water and cornstarch together in a bowl until smooth.
• Combine cranberry sauce, turkey drippings, curry powder, thyme, anise seed, cardamom, and orange zest in a small saucepan; cook, stirring occasionally, over medium heat for about 5 minutes.
• Stir cornstarch mixture to remove any lumps and pour into cranberry mixture. Reduce heat to medium-low and cook, stirring occasionally, until gravy is thickened, 5 to 10 minutes.

TANGY CRANBERRY GRAVY

Steps:

• In a small saucepan, bring broth and giblets to a boil. Reduce heat; cover and simmer for 1 hour. Strain and discard giblets; set broth aside. , In another saucepan, combine the cornstarch, sugar, cranberry juice and vinegar until smooth. Gradually stir in broth and butter. Bring to a boil; cook and stir for 2 minutes or until thickened.

BEEF BRISKET CRANBERRY SAUCE GRAVY RECIPE

Steps:

• PLACE BEEF BRISKET, FAT SIDE UP IN A 9X13" BAKING PAN. SPRINKLE ONION SOUP MIX ON TOP OF BEEF, POUR TOMATO SOUP AND CRANBERRY SAUCE OVER BEEF. SALT & PEPPER Cover tightly with foil. When this is done cooking, you must cut the meat AGAINST the grain, then it will be so tender it melts in your mouth! BAKE AT 325 DEGREES FOR 3 1/2 HOURS.

PORK ROAST IN CRANBERRY GRAVY

Steps:

• 1. Set oven to 350. Spray baking dish with Pam. Place roast in the dish.
• 2. In microwave heat cranberry sauce until mushy. Add the package of soup mix and stir together.
• 3. Pour over the roast and place aluminum foil over the roast and bake for 20-25 minutes per pound. May check it to make sure its done enough for you and remove from oven. Let sit about 5 minutes still covered. Remove cover and slice at an angle and serve.

SLOW-COOKER TURKEY BREAST WITH CRANBERRY GRAVY

Steps:

• Place turkey in a 5- or 6-qt. slow cooker; sprinkle with salt and pepper. Add thyme and dot with butter. Combine cranberry sauce, cider, stock, soup mix, syrup and Worcestershire; pour over turkey. Cook, covered, on low 3-4 hours or until a thermometer inserted in turkey reads at least 165°). Remove turkey and keep warm., Transfer cooking juices to a large saucepan; discard thyme sprigs. Combine the flour and water until smooth. Bring cranberry mixture to a boil; gradually stir in flour mixture until smooth. Cook and stir until thickened, about 2 minutes. Slice turkey; serve with cranberry sauce.

TURKEY THIGHS WITH CRANBERRY ORANGE GRAVY

Steps:

• 1. Place thighs in crockpot.
• 2. Mix together cranberry sauce, orange juice, onion soup mix, garlic cloves, salt and pepper and pour over turkey thighs. Cook on low 8 hours.
• 3. Remove turkey from crock. Strain juices into a saucepan. Bring to a boil. Mix together the triple sec and cornstarch. Whisk the cornstarch mixture into gravy until thickened. Add the cream of mushroom soup. Serve over turkey and there is plenty for potatoes. Garnish with parsley