My Thanksgiving Gravy and Cranberry Sauce Recipes
Updated: Nov 27, 2019
Gravy and cranberry sauce are so easy to buy from a store, and yet they pack the most sugar, sodium, and chemicals. So even though I was in a time crunch this year I decided to make them from scratch. The cranberry sauce is extremely easy to make, but the gravy is a bit more challenging. Nonetheless, I am taking on the challenge and hoping that it will all be delicious!
· 2/3 cup monk fruit sweetener
· 1/2 cup orange juice freshly squeezed
· 1/4 teaspoon ground cinnamon
· 1/8 teaspoon kosher salt
· One 12-ounce bag cranberries
Combine the monk fruit sweetener, orange juice, 1/2 cup water, the cinnamon, salt and cranberries in a medium saucepan. Bring up to a simmer over medium heat and cook for 15 minutes. Let cool completely before serving.
· 1 tbsp olive oil
· 2 cloves garlic, minced
· 1/2 yellow onion, finely diced
· 1/4 cup chickpea flour
· 1/2 tsp sea salt, plus more to taste
· 1/4 tsp ground black pepper, plus more to taste
· 1 cup turkey drippings
· 1 cup low sodium chicken stock, plus more as needed
· Heat olive oil over medium-high heat in a skillet or sauce pan. Add onion and garlic and sauté until very tender and almost golden, about 6-8 minutes.
· Add the chickpea flour, sea salt, and pepper, and stir to combine. Cook for 2 minutes, stirring frequently.
· Add the turkey drippings and broth. If there are not enough turkey drippings to make a full 1 cup, add additional chicken broth. Stir to combine.
· Cook until mixture has thickened, about 8-10 minutes.
· Transfer to a blender and blend until smooth. Serve immediately.
Click below for the recipes I used for our Thanksgiving dinner:
Happy Thanksgiving my loves!