Happy September, friends!!! Finally!
The ‘Ber months mean cozy meals, crisp evenings on the back porch, and more time together in the kitchen. It’s my favorite season to cook with y’all.
I grabbed my first bottle of fresh apple cider from the farmers market this weekend (we’re going apple picking soon!) and had to share this apple cider gravy recipe. I made it last Thanksgiving and folks were literally going back for seconds just to pour more gravy over their mashed potatoes.
It’s buttery, smooth, and layered with garlic, sage, and that deep cider flavor. Perfect with pork roasts or your holiday bird!
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Holiday Cider and Sage Gravy 🍂
Gravy gets treated like a high-stakes move around the holidays. And sure, it can go sideways if it’s too funky, too thin, or just doesn’t come together. But my cider and sage gravy recipe is perfect for your dinner table.
It's full of fall flavors from the apple cider, savory turkey or chicken broth, and fresh sage, but it's also very simple to make (and I have step by step photos in case you need them) so anyone can do this. And the flavors work so well with roast chicken, too.
It also doesn’t rely on pan drippings, which means you can make it on your terms. Cook it ahead, freeze it, and reheat it right before dinner so there's no scrambling at the last minute. It's the perfect Thanksgiving dinner gravy!
Ingredients Needed
Full ingredients, measurements, and printable instructions are in the recipe card at the bottom of this post.
- Turkey or Chicken Stock or Broth - I use the turkey stock if I'm serving this for the holidays and chicken broth any other time, it's more versatile.
- Fresh Cider - you want pure apple cider, no added sugar. The apples have their own sweetness and we don't want a sweet gravy!
- A touch of Apple Cider Vinegar - this gives us that tangy counter-balance to the sweet apple cider. Trust me, you'll notice the difference without it!
- Butter and Flour - to make the roux. Salted or unsalted butter works.
- Fresh Sage - you can also use dried sage but fresh sage has more of those oils we want to infuse into the gravy.
- Salt and Black Pepper
- Fresh Garlic + Shallot
- (Secret Optional Ingredient) MSG - Use MSG or worcestershire sauce to boost the umami, it's that secret missing ingredient!
Ingredient Swaps
- Hard cider swap- Use a dry hard cider instead of fresh. It adds bold, grown-up flavor with a crisp finish that's perfect with pork or roasted duck.
- Brown butter - Brown the butter before adding the sage and garlic. It gives a nutty depth and makes the whole gravy taste richer and toastier.
- For a creamy cider gravy - Stir in a splash of cream or crème fraîche at the end. It softens the acidity and makes it extra silky, especially nice with turkey or chicken.
- No Shallot? Use yellow onion or omit completely.
- No MSG! I know many don't do MSG, so use worcestershire sauce, a splash of tamari, or (my personal fave) some dried mushroom powder!
How to Make this Apple Cider Gravy Recipe
Step 1
Infuse the butter.
Melt butter with fresh sage over medium-low. Stir in the garlic and shallot until fragrant but not browned.
Step 2
Make the roux.
Whisk in the flour and cook for 2 minutes to get rid of the raw taste.
Step 3
Add broth slowly.
Pour in broth a little at a time, whisking constantly. It’ll seize up at first and turn weird and thick, but just keep going. Once smooth, add the apple cider and vinegar.
Step 4
Simmer and reduce.
Bring the gravy to a gentle simmer (not a full boil) and let it cook for about 10 minutes, until it’s thick enough to coat the back of a spoon.
Step 5
Season, finish, and strain.
Taste the gravy and season with salt, pepper, and Worcestershire or MSG if you’re using it.
Off the heat, stir in a final tablespoon of butter for extra richness. Strain out the sage leaves and any lumps using a fine mesh sieve.
Holiday Help (Troubleshooting)
This can happen if it’s reheated too fast or too hot, especially if you finished it with dairy. Bring it up gently over low heat, whisking slowly. If it’s still separated, a fresh splash of broth and some whisking will usually pull it back together.
Bring the pan to a gentle simmer and let it reduce a few minutes longer. Still thin? Whisk 1 teaspoon cornstarch with 2 teaspoons cold broth, drizzle in, and simmer one minute.
Cut the heat, stir in ½ teaspoon apple cider vinegar, then taste. Still too sweet? Add a pinch of kosher salt or a dab of Dijon to balance out the sweetness.
Slip the pan off heat and whisk in an ice-cold cube of butter; it pulls the fat back into the sauce. Keep whisking over low until glossy again.
Chef's Tips
- Use real apple cider, not juice - Apple juice won’t cut it here, it’s too sweet. Buy fresh, unfiltered, no sugar added cider if you can find it. It makes all the difference.
- Gluten-free? - If you’re skipping flour, make a cornstarch slurry with cold broth or water and whisk it in slowly at the end. Let it simmer just until thickened. You’ll still get a silky gravy without any gumminess.
- Add a fresh swirl of butter - If you’ve made it ahead, finishing with a fresh pat of butter brings back that just-made richness before serving.
Make Ahead + Storage
- This gravy keeps in the fridge for up to 4 days. Just let it cool completely before transferring to an airtight container, and reheat gently on the stove when you're ready.
- It’s freezer-friendly, too - Once it’s cooled, pour it into a freezer-safe bag or container and lay it flat to freeze. It'll keep for up to 3 months and thaws overnight in the fridge easily.
- Reheat it low and slow - Warm the gravy over low heat, stirring now and then to bring everything back together. If it looks a little too thick, a splash of broth or water will loosen it right up.
More Holiday-Ready Recipes
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Sage and Cider Gravy
Equipment
- Wooden Spoon
Ingredients
- 4 tablespoons unsalted butter, divided
- 4-5 fresh sage leaves
- 2 cloves garlic, grated
- ½ shallot, grated
- 1 teaspoon worcestershire sauce, or a pinch of MSG
- 3 tablespoons all-purpose flour
- 2 cups low sodium turkey broth, or chicken stock
- ¾ cup apple cider, not juice or vinegar!
- 2 teaspoons apple cider vinegar
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- In a medium saucepan, melt 3 tablespoons of the butter over medium-low heat with the fresh sage leaves. Once the butter is melted and fragrant, stir in the garlic and shallot and cook gently until it's pretty fragrant, about 30 seconds to 1 minute. Don’t let the garlic brown.4 tablespoons unsalted butter, 4-5 fresh sage leaves, 2 cloves garlic, 1 teaspoon worcestershire sauce, ½ shallot
- Whisk in the flour and let it cook for about 2 minutes, stirring constantly.3 tablespoons all-purpose flour
- Start pouring in the broth a little at a time, whisking constantly. It’ll seize up at first, but as you keep adding liquid and whisking, it’ll smooth out into a thick, creamy base. Don’t forget to whisk into the corners of the pan. Once it’s smooth, add in the apple cider and cider vinegar.2 cups low sodium turkey broth, ¾ cup apple cider, 2 teaspoons apple cider vinegar
- Bring the gravy to a gentle simmer over medium heat. If it starts bubbling hard like a boil, lower the heat. Let it cook for about 10 minutes, stirring occasionally, until it’s thick enough to coat the back of a spoon. You should be able to swipe a finger down the spoon and see a clean line.
- Once it’s thickened, taste and season with salt, pepper, and the Worcestershire or a pinch of MSG if you're using it. Taste again to make sure it's right where you want it. Off the heat, stir in the last tablespoon of butter for a silky, restaurant-style finish.Kosher salt and freshly cracked black pepper
- Pour the gravy through a fine mesh sieve into your gravy boat or serving dish to remove the sage leaves and any stray lumps. Serve warm and enjoy!
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