Title: Cranberry Gravy
Categories: Poultry Sauce
Yield: 1 Servings

1		12 ounce bag cranberries
3/4	c	Sugar
1	c	Water
3	tb	All-purpose flour
4	c	Turkey giblet stock or
		Chicken broth

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 puree cranberry mixture until smooth. (Cranberry mixture may be made 1 day ahead and chilled covered. Bring mixture to room temperature before proceeding.

Skim fat from pan juices (of turkey), reserving 3 Tablespoons fat, and deglaze pan with water over moderately high heat, scrapping up brown bits. Simmer pan juices, stirring, and reserve off heat. In a saucepan whisk together reserved fat and flour and cook roux over moderate heat, whisking for 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 5 cups, 15-20 minutes. Strain through a seive into a saucepan. Season as desired and keep warm.

From Gourmet, November 1995 From: Cresnick

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